Bittersweet Chocolate Mousse Recipe (eggs are fully cooked)

I tried a few recipes online for chocolate mousse and none of them really stood out as fantastic. So of course I had to try and improve on them. I did, however, this is not, by all means, perfected yet. I just needed to get it  online so I wouldn't forget that I put in it while it was still fresh in my mind.

8 ounces chocolate (I used my favorite Guittard)
3 Tbsp powdered sugar
1 tsp vanilla
2 Tbsp dutch processed cocoa
or 3 Tbsp brewed coffee
1/4 cup cream
3 egg yolks
1 1/4 cup cream

1- In a double boiler melt your chocolate,
2- Mix sugar, vanilla, cocoa and egg yolks together.
3- Add egg mixture to melted chocolate.
Mixture will become seedy and may look like it's ruined. It's not!
4- Mix in 1/4 cup cream and stir until smooth
5- Continue stirring while bringing the mixture up to 160 degrees F.
6- Once chocolate has reached 160 F,  remove from double boiler and let cool. I stir mine occasionally so a film doesn't form on top, and it also helps cool it faster.
7- Whip 1 1/4 cup cream until stiff peaks form.
8- Fold the cream into the cooled chocolate mixture until there aren't any streaks. Immediately put into ramekins, forms, or in a prepared pie dish as it will begin to set.
9- Refrigerate for at least 1 hour, preferable over night.

I served mine with a homemade seedless Raspberry sauce and toasted hazelnuts with a dollop of whipped cream. I would also suggest a tuile or wafer cookie to accent.

Up-cycling sheets into pillow cases

My husband recently upgraded from a queen bed to a king. I have found myself with 3 sets of queen sheets now. They aren't in good enough shape to donate, but are still good enough to use for something else. So I decided to cut some down to fit the kids twin size beds and then also cut down into a few pillow cases since I recently bought an over abundance of pillows for our new king bed. Pillow cases are typically $10 each and I hate spending money on things when I know I can make them. So here are the instructions for the easiest pillow cases ever.

What you need

1 sheet
sewing machine
sewing notions

Tomatillo Salsa for fish tacos

1 lb Tomatillos
1/4 small jalepeno
2 Tbsp apple cider vinegar
1/4 tsp pepper
1/2 tsp salt
pinch of rosemary
1/4 tsp minced garlic
10 sprigs cilantro of italian parsley
1 TBSp olive oil (optional)

FISH STYLE VEGETARIAN TACOS

You're going to like these. Trust me. I ran out of fish one night and figured I could sub some seasoned black beans. They turned out so delicious. I hope you find them as awesome as my family did. 

Step 1:  Prep your white flour corn tortillas by placing them in a skillet with a damp flour sack towel. 

FISH STYLE VEGETARIAN TACOS

The other night I ran out of fish and realized it as I was starting to assemble all the ingredients together for my fish tacos. I had actually made the sauces earlier that day so I was totally bummed to find no fish in the freezer. Well, I did find a can of black beans (which I always keep in my pantry for situations like this) and figured I was sub those for the fish. They were delish! So here are my instructions for some amazing fish less fish tacos. I have to apologize that the pictures aren't pretty. I was so hungry I couldn't wait to eat them.

Step 1 : Prep your white corn tortillas by putting them in a skillet with some damp flour sack towels. You can buy those here if you are interested. 

Panera Mac 'n Cheese

If any of you have had Panera Mac 'n Cheese, you'll know exactly why I have to share this recipe. Periodically they will put their recipes on their website for a day so I grabbed this one while it was "up for grabs." 

Try it out and let me know what you think. If you are not completely taken over by it's creamy goodness, than I'm going to form a very strong opinion about you. Okay, not really, but you get the picture on how awesome this is. 

1 16-ounce Package package of Rigati pasta (or other small pasta shells)

1/4 cup butter

1/2 cup all-purpose flour

2 1/2 cups milk (2% or whole)

6 Slices white American cheese (chopped)

8oz extra-sharp white Vermont cheddar (shredded)

1/2 tablespoon Dijon mustard

1 teaspoon kosher salt

1/4 teaspoon hot sauce

Step 1

Prepare pasta according to package directions.

Step 2

Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.

Step 3

Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.

Step 4

Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.

Step 5

Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve immediately.

I actually omitted the hot sauce the second time around because I thought it was too much. I'm not a fan of mustard either, but I think it gives it a bit of the zing this mac and cheese needs. So instead I used about 1/2 tsp of mustard powder. 

Cous Cous Salad

This salad is not an original. I don't know where it came from, but when it hits my plate, I know exactly where it is headed. My mouth. Pictures to come soon. 

Chopped Salad with Chicken, Couscous, & Vegetables Recipe 

  

Dressing:

 1 cup (packed) fresh basil leaves

1 cup mayonnaise

1 shallot, halved

1 cup buttermilk

1 Tablespoon fresh lemon juice

Blend basil leaves, mayonnaise, and shallot in processor until smooth.  Gradually blend in buttermilk and lemon juice.  Season dressing to taste with salt & pepper.

(Can be made 1 day ahead. Cover and refrigerate.)

Salad:

 1/3 cup grated Asiago cheese

1/3 cup dried currants

1/3 cup shelled pumpkin seeds

1 – 10oz. package plain couscous, cooked according to package instructions. (about 5 cups)

3 cups baby arugula

2 cups grape or cherry tomatoes, sliced in half

2 cups fresh corn kernels (from about 2 ears)

2 cups shredded chicken

Toss all ingredients together with dressing.