Chocolate Chip Cookie Lava Cakes

INGREDIENTS

For the Molten Chocolate:  

• 4 oz. chocolate (dark chocolate is preferable), chopped/chocolate chips
• ⅓ cup heavy cream

For the Cookie dough:  

• ½ cup unsalted butter, softened
• 2 T. granulated sugar
• ¾ cup brown sugar
• 1 egg
• 1 t. vanilla extract
• ¾ t. baking soda
• ½ t. salt
• ¼ t. instant espresso powder (optional)
• 1¾ cup all-purpose flour
• 4 oz. chocolate, chopped/chocolate chips

DIRECTIONS  

1. Prepare the molten chocolate;
   Bring the heavy cream to a boil in a saucepan or in the microwave. Pour the hot cream over the chopped chocolate and let it sit for 30 seconds. Then, stir till smooth. Place in the refrigerator for a minimum of 2 hours.
2. Prepare the cookie dough;
   Cream together the butter and sugars. Add in the egg, and continue to beat. Add the baking soda, salt, vanilla and instant espresso. Gradually add in the flour, making sure to scrape the bottom of the bowl to make sure everything is combined.
3. Fold in the chocolate chips and chill the dough for 30 minutes.
4. Preheat the oven to 350°F, butter 8 ramekins and dust with flour.
5. Divide the chocolate ganache mixture into 8 portions on parchment paper.
6. Scoop ¼ cup sized mounds of the cookie dough and divide into two parts.
7. Flatten one of the parts with your fingertips and place one of the ganache balls on top. Cover with the other cookie dough part and roll into a ball, making sure the ganache is completely covered in cookie dough.
8. Place each round into a ramekin/muffin cup.
9. Bake for 15-17 minutes or until the tops are golden but the lava cakes are still soft to touch and very slightly jiggly in the center.

Recipe Author: Tastemade Video

Pull-Apart Pizza Bread

INGREDIENTS  

• 1 cup of Mozzarella Cheese
• ½ cup of Cheddar Cheese
• ⅓ cup of Parmesan Cheese
• 1 T. of fresh minced garlic
• 2 T. of olive oil
• 1½ T. of Italian seasoning
• 1 package Pillsbury pizza dough

DIRECTIONS  

1. Pre-heat the oven to 350°F.
2. Grease a Bundt pan.  
3. Roll out pizza dough and cut it into about 1″ squares.
4. Roll the pieces into little balls and place in a bowl.
5. Add all ingredients, except cheddar cheese and toss.
6. Put mixture in Bundt pan and sprinkle cheddar cheese on top.
7. Bake for 30 minutes or until top is crispy.
8. Serve with Mariana sauce.

Recipe Image: Serve Up With Love

Baked Scallops with Cream Sauce

INGREDIENTS  

• ½ cup panko breadcrumbs
• 1 T. butter, melted
• Kosher salt
• 2 T. finely grated Parmesan cheese
• 2 t. chopped fresh thyme
• 2 cloves garlic, minced
• 1 T. lemon zest
• Freshly ground black pepper
• ½ cup heavy cream
• 2 cups (16 oz.) bay scallops

DIRECTIONS  

1. In a small bowl, combine the breadcrumbs, butter, a pinch of salt and the Parmesan. In another small bowl, combine the thyme, garlic, lemon zest, a hefty pinch of black pepper and the cream.
2. Divide the bay scallops between 2 individual gratin dishes. Pour half of the cream mixture over each dish of scallops, then sprinkle each evenly with the breadcrumbs. At this point, the scallops can be wrapped and refrigerated for up to 24 hours or baked immediately.
3. When ready to bake, heat the oven to 400 degrees. Place the gratin dishes on a baking sheet. Bake for 8 to 10 minutes, or until the cream is bubbling all over and the crumbs are browned.

Recipe Author: Daily Herald

Lemon-Caper Parmesan Bites

INGREDIENTS  

• 12 small red potatoes, halved
• 2 t. olive oil
• ½ cup light sour cream
• 2 T. minced fresh chives, divided
• 2 T. butter, melted
• 2 T. finely chopped drained capers
• 1½ t. lemon juice
• ½ t. kosher salt
• ½ t. freshly ground black pepper
• 2 T grated Parmesan cheese

DIRECTIONS  

1. Preheat oven to 450°F.
2. Combine potatoes and oil; toss to coat. Arrange potatoes, cut sides down, in a single layer on a parchment paper–lined baking sheet. Bake at 450°F for 20 minutes. Turn potatoes; bake 10 minutes. Remove and cool 20 minutes.
3. Preheat broiler to high.
4. Using a paring knife, carefully cut a circle in the cut side of potatoes. Using a melon baller or small spoon, remove pulp from potato, leaving a thin shell. Combine pulp, sour cream, 1 T. chives, and next 5 ingredients (through pepper). Evenly fill potato shells with filling; sprinkle with cheese and remaining chives.
5. Broil potatoes for 2 minutes or until cheese is lightly browned.

Recipe Author: Cooking Light

Hash Brown Quiche

INGREDIENTS   

• 2 T. extra-virgin olive oil
• One (16 oz.) package frozen shredded hash browns, thawed, excess water squeezed out
• Kosher salt and freshly ground black pepper
• 6 large eggs, lightly beaten
• ¾ cup half-and-half
• 1½ cups red and yellow cherry tomatoes, halved
• ½ cup fresh basil leaves, chopped
• 4 oz. part-skim mozzarella, shredded 

DIRECTIONS   

1. Preheat the oven to 450°F. 
2. Spray a 9½-inch deep-dish glass pie dish.
3. Toss the hash browns with oil, salt and pepper in a medium bowl to mix well.
4. Gently press the hash browns into the prepared pie dish to form a crust, and spray with cooking spray. Bake the crust until it begins to look dry, about 10 minutes. Lower the oven temperature to 400°F, and bake until golden brown, 20 minutes more; set aside.
5. Lower the oven temperature to 350°F.
6. Beat the eggs and half-and-half in a bowl. Place the tomatoes and basil on the crust, pour the egg mixture over them and top with the mozzarella.
7. Bake until the center is firm and the quiche no longer jiggles, 35 to 40 minutes.

Recipe Author: Food Network

Orange/Lime Salad Dressing

INGREDIENTS  

• 1½ oranges, juiced  
  
• ¼ lime, juiced 
  
• ¼ cup chopped green onions  
• 2 T. balsamic vinegar  
• 1 clove garlic  
• 1 T. honey  
• ¼ cup olive oil  
• salt and pepper to taste
  

DIRECTIONS  

1. Add all of the ingredients and blend until smooth.

Pasta with Tuna and Arugula

INGREDIENTS  

• 12 oz. linguine
• ½ cup extra virgin olive oil
• 4 cloves garlic, smashed
• ½ t. red pepper flakes
• 2 (6 oz.) cans tuna, drained
• ¼ cup fresh lemon juice
• 9 oz. baby arugula
• Salt and pepper to taste

DIRECTIONS  

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving ½ cup cooking liquid. Return pasta to pot.
2. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed red pepper. Sauté 30 seconds. Add tuna; stir to heat through.
3. Add tuna mixture, lemon juice and arugula to pasta. Toss over low heat just until arugula wilts, about 2 minutes. Add reserved pasta cooking liquid to moisten. Season to taste with salt and pepper and serve.

Recipe Image: What Did You Eat?

Shrimps à la Marseillaise

INGREDIENTS   

• ½ lb. fettuccine
• ¼ cup minced red onion
• 2 cloves of garlic, minced
• 6 large shrimp
• 1 T. of olive oil
• ⅓ cup of white wine
• 1 T. of tomato paste
• 1 t. of smoked paprika
• 2 sprigs of thyme
• 1 T. of butter
• 2 T. of sour cream
• salt and pepper to season
• chopped parsley and extra virgin olive oil 

DIRECTIONS   

1. Cook the pasta in salted water and set aside.
2. Cook over low heat onions and garlic in a pan with oil.
3. Increase the heat and sear the shrimp.
4. Add in the white wine. Cook it down and add the tomato paste and paprika. Season with salt and pepper.
5. Take out the shrimp and thyme. Finish the sauce with butter and sour cream.
6. Transfer the cooked pasta into the pan. Toss together.
7. Plate the pasta with the shrimp, parsley, extra virgin olive oil, salt and pepper.

Recipe Author: Tastemade

Dill Pickle Dip

INGREDIENTS   

• 1 (8 oz.) package cream cheese, softened
• ⅓ cup diced red onion
• ¼ cup pickle juice
• 2 t. finely chopped garlic
• 1 t. Old Bay seasoning
• 1 t. coarse ground pepper
• 2 cups diced pickles 

DIRECTIONS  

1. In a large bowl add cream cheese, red onion, pickle juice, garlic, Old Bay seasoning and pepper. Combine with a hand mixer.
2. Add pickles and continue mixing until fully combined. Refrigerate at least 3 hours and up to three days before serving.

Recipe Author: Noble Pig

Crispy Parmesan Chickpeas

INGREDIENTS     

• 1 can of chickpeas, drained and dried
• 2 T. olive oil
• 2 T. Parmesan cheese
• ½ t. garlic powder
• ½ t. oregano
• ½ t. salt
• ¼ t. black pepper 

DIRECTIONS   

1. Drain and rinse your chickpeas.
2. Pat dry with paper towels.
3. Heat olive oil in a skillet over medium-high heat.
4. Add chickpeas and pan fry for about 10-15 minutes stirring occasionally.
5. When they are done they should be brown and crispy on the outside. Cooking times may vary with ovens and pans.
6. Remove from pan and place on paper towels to dry even more.
7. Toss the spices and cheese with the chickpeas to coat.

Recipe Author: Take Two Tapas

Nut and Seed Bars

INGREDIENTS   

• ¼ cup honey
• ⅛ cup coconut oil
• ⅛ cup peanut butter
• ½ t. vanilla
• 1 cup oats
• ½ cup almonds
• ¼ cup sesame seeds + ¼ cup
• ¼ cup pumpkin seeds
• ⅛ cup ground flaxseed
• ⅛ cup chia seeds 

DIRECTIONS  

1. Heat honey, coconut oil and peanut butter is a saucepan. When it starts to bubble add the vanilla.
2. Remove from heat and add the remaining ingredients.
   Line an 8x8 glass pan with parchment paper. Sprinkle additional sesame seeds on bottom.
   Flatten mixture and sprinkle remaining sesame seeds on top. Cool in refrigerator.

Recipe Image: Media Cache