Special Chocolate Strawberry Recipes

Chocolate and Strawberries Go Hand in Hand

These special chocolate strawberry recipes will add that "extra something" to whatever occasion you're celebrating.

It's my observation that I sometimes "shy" away from certain recipes just because of their names. "Souffle" is one of those culinary terms that will send me running in the opposite direction of the kitchen! Must have something to do with my fear of falling (no pun intended)...BUT,since launching this website, I've become a bit braver and as I scan my sources looking for new ideas, I find myself willing to take on bigger challanges.

One of the most important things I've learned from watching televised cooking shows, is that organization and preparation are key to any cooking adventure. Ever notice how organized and clean the prep areas are on TV? Well if you let "life" immitate "art" then you'll borrow from the pros and adopt some of their practices in order to attain their level of cooking success.(What?? Just a fancy way of saying "monkey see-monkey do") In other words--follow their lead.

Before you prepare a new (or any) dish, READ the entire recipe before you begin! Lay out all of the ingredients and cooking utensils beforehand. Believe me...this will cut down on the mess, meaning less clean-up time for you. Also, if you're planning to prepare a new recipe...consider a "dress rehearsal" before the curtain goes up on a really special occasion (like upcoming holidays). This will definitely cut back on stress levels. (By the way, this is also a great, and cleaner, way to teach kids how to cook).

Okay! Move over, Martha, Nigella and Jamie... we're heading toward the kitchen to try some chocolate strawberry recipes!

Enjoy!

---

Chocolate Souffle

Before you begin preparing this recipe, you'll need a quart souffle dish, a wire whisk, a rubber spatula, an electric mixer, kitchen twine and some parchment paper. If you've never baked with parchment paper....you've been missing out. I never knew what it was, now I don't know how to make cookies without it!

Ingredients:

• Unsalted butter or marg for greasing your souffle dish and parchment paper
• 1/2 cup + 2 tablespoons sugar
• 1/4 cup milk
• 3 tablespoons all-purpose flour
• 4 large eggs, separated
• 2 ounces best quality bittersweet chocolate, finely chopped to equal 1/2 cup
• 1/4 cup sifted cocoa
• 1/4 teaspoon cream of tartar
• Confectioners' sugar (optional)

Instructions:

• Preheat your oven to 400 degrees F. Place your oven rack in the center of your oven
• Prepare a parchment paper collar that measures 20 inches long by 6 inches high
• Grease the sides only of your souffle dish and coat with an even layer of sugar
• Brush the top half of one side of the parchment paper collar with melted butter
• Set all of this aside
  
  

  Chocolate Strawberry Recipes

• Whisk together 1/4 cup sugar and 1/4 cup milk in a small saucepan. Bring to a boil and then remove from your heat source. Set this aside.
  
  
• In a separate (medium) bowl, whisk together 1/4 cup sugar, the flour and the egg yolks. Slowly add the hot milk/sugar mixture while you whisk constantly.
• Transfer this back to the saucepan and heat over a medium-high flame for 40 seconds, until the mixture thickens. Whisk along the sides of the saucepan to prevent scorching
• Remove from heat and add the chopped chocolate. Whisk until the chocolate melts. Now add the cocoa and whisk until it blends with the chocolate
• Transfer this to a large mixing bowl and set aside
  
  

  Chocolate Strawberry Recipes

• Using an electric mixer fitted with a whisk attachment, mix the egg whites and cream of tartar until frothy. Increase to medium speed until whites peak, then gradually add 2 tablespooons of sugar. Increase speed to high until stiff peaks form.
  
  
• Head back to your chocolate mixture and whisk gently to let steam escape. Add 1/3 of the egg white mixture and whisk to combine.
• Now, trade your whisk for a rubber spatula and gently add the remaining egg whites to the mix
• Transfer the batter into your prepared souffle dish, smoothing the top with the spatula
• Place the parchment collar around the dish and tie with kitchen twine. The collar should extend 3 inches from the top of the dish
  
  
• Bake for 10 minutes at 400 F; reduce heat to 350 degrees F and bake for 25 minutes more. DO NOT open the oven door while baking!!!!
• Serve immediately....and this is where the strawberries come in....serve topped with whipped cream or a strawberry fruit sauce. If the souffle falls....just scoop it onto dessert plates and top with vanilla ice cream. But if you succeed....you'll be ready for more chocolate strawberry recipes:)

Spicy Chicken Chili

Active Time: 10 Minutes Total Time: 40 Minutes Yield: Serves 4 Serving this spicy stew is a surefire way to please everyone at the table. Leftover turkey or chicken can be substituted for the chicken thighs. RECIPE INGREDIENTS 2 tablespoons cooking oil 1 onion, chopped 2 cloves garlic, minced 1 pound skinless chicken thighs (about 4), cut into thin strips 4 teaspoons chili powder 1 tablespoon ground cumin 2 teaspoons dried oregano 1 teaspoon salt 2 jalapeno peppers, seeds and ribs removed, chopped 1 1/2 cups canned crushed tomatoes with their juice 2 1/2 cups canned low-sodium chicken broth or homemade stock 1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can) 1 2/3 cups drained and rinsed black beans (from one 15-ounce can) 1/2 teaspoon fresh-ground black pepper 1/3 cup chopped cilantro (optional)

DIRECTIONS In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes. Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapenos, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes. Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro. Menu Suggestions Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice.

Chicken Chasseur

Active Time: 25 Minutes Total Time: 35 Minutes Yield: Serves 4 A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally hunter's chicken, harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. RECIPE INGREDIENTS 1 tablespoon cooking oil 4 bone-in chicken breasts (about 2 1/4 pounds in all) 1 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1 tablespoon butter 1 onion, chopped 3/4 pound mushrooms, sliced 2 cloves garlic, minced 1 1/2 teaspoons flour 6 tablespoons dry vermouth or dry white wine 2/3 cup canned low-sodium chicken broth or homemade stock 1 cup canned crushed tomatoes, drained 1/4 teaspoon dried thyme 2 tablespoons chopped fresh parsley

DIRECTIONS In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan. Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes. Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.

Lone Star Chili

Ingredients 2 lb TVP* soaked in hot water and drained 2 large onions, diced 1 green pepper, chopped 1 red bell pepper, chopped 2 cloves fresh garlic, minced 1/4 cup special chilly powder (recipe down below) 1 tbsp cumin 3 - 28 oz canned tomatoes 1 - 52 oz can kidney beans 1 - 52 oz can pinto beans 1/4 cup pineapple juice

Description This recipe is too simple to make, yet even those who eat meat cannot get enough of it! Serve with crisp whole-grain toasted 'buttered' with Jack Cheese.

Instructions 1. Put everything in the pot and cook for 20 minutes. Too simple, so tasty! Chilly Powder Substitute 2 TBSP paprika 1 TBSP dried parsley 1 tsp oregano 1 TBSP dried red/green pepper 1/2 tsp dill seed 1/2 tsp savory 1/4 tsp gf garlic powder 2 bay leaves 1 tsp cumin 1 TBSP sweet basil 1 tsp gf onion powder Blenderize until very fine.

Notes Freezes well.Recipe makes a big amount but you can freeze it into smaller serving size portions. *TVP is texturized vegetable protein, it is made from defatted-soy flour. TVP comes in small dry chips. It’s flavorless, but when you rehydrate it and season it it makes an excellent replace for ground meat. It is not the healthiest of food ingredients, because it is highly processed, but it is excellent when you are transitioning away from meat or introducing meat-eaters to a vegan cuisine.