Hot Fudge Sauce (just added - Merlot Wine-based version)

2 cups sugar
12 tablespoons cocoa
6 tablespoons cornstarch
4 dashes salt
2 cups water
8 tablespoons butter
4 teaspoons vanilla

Mix dry ingredients.
Stir in room temperature water.
Microwave 90 seconds--stirring every 30 seconds.
Blend in butter and microwave 30 seconds more and stir.
Continue to alternate microwaving for 30 seconds and stirring until it reaches desired thickness. (The longer you cook it, the thicker it gets.).
After microwaving stir in vanilla.

Serve warm.

Merlot variation:
Replace the 2 c water with 2 c Merlot and prepare as above.

Black Bean Goat Cheese Dip

1 tablespoon olive oil , plus more for brushing (optional)
1 small onion , chopped (about 1 cup)
2 cloves garlic , minced
1 1/2 teaspoons cumin (preferably whole seeds, freshly toasted and ground)
2 cans (15.5 to 19 ounces) black beans , drained and rinsed
1 cup chicken stock
Salt and freshly ground pepper , to taste
2 large poblano peppers
1 bunch scallions , sliced (about 1/2 cup)
1/2 cup coarsely chopped cilantro
1 log (11 ounces) fresh goat cheese
6 whole grain tortillas , cut into wedges

In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5–7 minutes. Season with salt and pepper. Let cool.

Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10–15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.

Preheat oven to 375°. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30–35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10–12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

Blueberry Topping

1qt blueberries
2c sugar
1/2c lemon juice
Zest of one lemon + juice of the lemon


Place all ingredients in a saucepan.

Cook on medium heat, stirring constantly until sauce comes to a simmer. Continue stirring, smashing some of the berries. Simmer 2-3 minutes. Remove from heat, place in a container and refrigerate.

Frittata

1 doz large eggs
2c chopped asparagus
½c chopped onion
olive oil
½c milk
ground pepper

Preheat oven to 375 degrees Fahrenheit.  Liberally grease a 9/x13 glass pan.

Whisk with 1/2 c milk and ground pepper and set aside.

In a skillet or saute pan, saute 2 cups of asparagus and 1/2 c chopped onion in olive oil to start cooking.
Spread sauted asparagus & onion on the bottom of the pan.
Gently pour over egg mixture (rearrange asparagus & onion if the move around and become uneven)
Dot top with cheese to form a sparse layer

Bake for 40 minutes.
Serve warm (warming tray is nice to use for parties)

Panko and Mustard Crusted Rabbit (Chicken)

1/2c unsalted butter, melted
1 1/2c Dijon mustard
2 1/2c panko (Japanese bread crumbs)
1/4c fresh thyme leaves, chopped
2 (2-3lb) fryer rabbits, rinsed and cut into finger sized pieces (sub. 3 whole boneless chicken breasts)
1t kosher salt
1/2t fresh ground black pepper
1/4c extra virgin olive oil
toothpicks

Preheat oven to 500 degrees Fahrenheit.

Cover two large baking sheets with parchment paper.

In a medium bowl, whisk together mustard and butter.

In a large bowl, mix panko and thyme.

Season pieces of rabbit (chicken) with salt and pepper, then brush individually with mustard-butter mixture and toss in panko to coat.  Place on baking sheet.

Drizzle pieces with olive oil.

Bake 15 minutes to sear, then reduce heat to 350°F. Bake until crust is golden and juices run clear when meat is pricked with fork, about 10 minutes more.

Teriyaki Chicken

6 half boneless chicken breasts

1 - 20oz pineapple chunks

1 cup low sodium soy sauce

1 cup brown sugar

3 Tbsp rice wine vinegar

4 cloves minced garlic

6 Tbsp cornstarch

1 Tbsp ginger

Slice chicken breasts in thin strips, set aside

Mix the rest of the ingredients with a whisk until well blended

alternately add sauce and chicken to crockpot to ensure coating all of the chicken.  Chicken should be covered by liquid.

Cook on low for 6-8 hours, stirring every one-to-two hours

Serve over rice with steamed vegetables.