Balsamic-Glazed Flank Steak

1 (16-ounce) beef flank or hangar steak
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2 teaspoons bottled minced garlic
1/8 teaspoon crushed red pepper
3 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
1 tablespoon balsamic vinegar
2 teaspoons honey

Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 7 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steak.


--Adapted from Cooking Light magazine

Frittata with Smoked Cheese and Canadian Bacon

1 1/2 cups frozen Southern-style hash brown potatoes (such as Ore-Ida)
1/2 cup chopped green onion
1/3 cup diced Canadian bacon (about 2 ounces)
1/2 teaspoon salt
1/2 teaspoon hot sauce (such as Tabasco)
1/8 teaspoon black pepper
6 large eggs
1/4 cup (1 ounce) shredded smoked cheddar or smoked mozzarella cheese
2 tablespoons chopped green onions
Green onion strips (optional)


Preheat oven to 425.

Heat a 10-inch nonstick skillet over medium-high heat. Add potatoes, onion, and bacon; saute 8 minutes or until potatoes are golden brown. Remove from pan. Wipe pan clean with paper towels. Combine salt, hot sauce, pepper, and eggs in a medium bowl, stirring with a whisk. Stir in potato mixture, cheese, and chopped green onions.

Heat pan over medium heat. Pour in egg mixture. Reduce heat to medium-low; cook 3 minutes or until bottom is lightly browned, lifting edges and tilting skillet as eggs cook to allow uncooked portion to flow underneath cooked portion.Wrap handle of pan with foil. Bake 3 minutes or until top is lightly browned and set. Garnish with green onion strips, if desired.



--Adapted from Cooking Light magazine

Grilled Green Onion Flatbread

1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed to room temperature ( NB: Pillsbury French loaf dough works well, but skip step 2)
3 tablespoons olive oil
3/4 cup sliced green onions
About 1/3 cup all-purpose flour


1. With your hands, flatten bread dough on a board. Top with olive oil and green onions and knead into dough until incorporated (dough will be sticky).

2. Place dough in a bowl and cover. Let rise in a warm place until doubled, 50 to 60 minutes.

3. On a floured board, knead dough briefly to expel air. Divide into 12 equal pieces. Shape each into a ball and coat with flour. Roll each ball into a 4- to 5-inch round, sprinkling with flour as needed to prevent sticking. Space rounds evenly on two floured 15- by 17-inch baking sheets. Cover loosely and let rise until puffy, 20 to 30 minutes.

4. Lay rounds of dough on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid (open vents for charcoal). Cook until rounds are browned on the bottom, about 2 minutes; turn, replace lid, and cook until browned on the other side, 1 to 2 minutes longer.

5. Transfer breads to a bowl. Serve hot (cover with foil to keep warm up to 30 minutes) or cool.



--Adapted from Cooking Light magazine

Savory Potato Salad

3 pounds red potatoes, scrubbed
1 1-oz. packet vegetable soup mix
1/4 cup red wine vinegar
Pepper
2 stalks celery, minced
2 tablespoons minced red onion
2 teaspoons Dijon mustard
1 cup mayonnaise
Zest of 1 lemon
1/2 cup packed arugula leaves, coarsely chopped
1/4 cup packed parsley leaves, coarsely chopped



Cover potatoes with 1 inch of cold water in a large pot or Dutch oven. Bring to a boil, then reduce heat to medium. Cook until potatoes are tender and a knife inserted in center of a potato meets no resistance, 25 to 30 minutes.

Drain and let cool slightly. When potatoes are cool enough to handle, chop into 1-inch pieces and place in a large bowl. Toss potatoes with soup mix, vinegar and pepper to taste. Cover bowl with plastic wrap and refrigerate until cool, 20 to 25 minutes.

Toss potatoes with celery, onion, mustard, mayonnaise and lemon zest. Fold in arugula and parsley. Taste and adjust seasoning, if necessary. Serve immediately, or chill, covered, until ready to use.



--Adapted from Cooking Light magazine

Penne with Bacon, Spinach, and Buttery Crumbs

This is good, but it's not cheesy.

8 ounces French bread
Cooking spray
3/4 cup (3 ounces) chopped bacon
2 teaspoons minced garlic
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 3/4 cups 2% reduced-fat milk, divided
1/4 cup half-and-half
6 cups chopped fresh spinach
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1 1/4 teaspoons salt
1/2 teaspoon black pepper
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
1/4 cup butter, melted


Preheat oven to 425°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.

Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add bacon and garlic; sauté 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.

Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.

Bake at 425° for 6 minutes or until crumbs are lightly browned.




--Adapted from Cooking Light magazine

Garlicky Lima Beans

Very good.



4 cups fresh (or frozen) lima beans
2 1/2 cups water
1 tablespoon olive oil
2 garlic cloves, sliced
3 thyme sprigs
1 bay leaf
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper



Sort and wash beans; drain. Combine beans and next 5 ingredients (through bay leaf) in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard thyme sprigs and bay leaf. Stir in salt and pepper.




--Adapted from Cooking Light magazine

Thai Fish Sauce and Lime Chicken

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
3 tablespoons sweetened chili sauce
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 teaspoon creamy peanut butter
2 tablespoons chopped roasted peanuts
Lime wedges (optional)



Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle with peanuts. Garnish with lime wedges, if desired.



--Adapted from Cooking Light magazine

Asparagus Pasta with Toasted Pecans

1 (16-ounce) package penne pasta
1 bunch fresh asparagus (about 1 pound)
2 tablespoons olive oil
1 red bell pepper, seeded and chopped (about 3/4 cup)
1 tablespoon minced garlic
1 cup low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
3/4 cup shredded Parmesan cheese, divided
2 tablespoons butter
1 cup pecan halves, toasted and divided


Garnishes: freshly grated Parmesan cheese, freshly ground pepper

Prepare pasta according to package directions; rinse and drain.

Snap off tough ends of asparagus, and cut into 2-inch pieces.

Sauté asparagus in hot oil in a large skillet over medium heat 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. Bring to a boil. Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.

Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter, and 1/2 cup pecans. Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans. Garnish, if desired.




--Adapted from Southern Living magazine

Peanut Butter Oatmeal Chipsters

Who could not love a cookie that combines oatmeal, peanut butter and chocolate?!

Ingredients

3 cups old fashioned oats

1 cup all purpose flour

1 tsp baking soda

2 tsp ground cinnamon

1/4 tsp freshly ground nutmeg

1/4 tsp salt

2 sticks (8 ounces) unsalted butter, at room temperature

1 cup peanut butter

1 cup sugar

1 cup (packed) light brown sugar

2 large eggs

1 tsp pure vanilla extract

9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups store-bought chocolate chips or chunks

Position racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the oats, flour, baking soda, spices and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips.

If you have the time, cover and chill the dough for about 2 hours or for up to one day. (Chilling the dough will give you more evenly shaped cookies.) If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets. Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick.

Bake for 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula - they'll firm as they cool.

--Adapted from Baking, From My Home to Yours, by Dorie Greenspan

Dark Chocolate and Cherry Brownies

These brownies were great as they were moist and dense, but we could not detect much of the cherry flavor. I would suggest adding more cherry preserves, and possibly some cherry juice to the batter if you really want to bring out the cherry.

Ingredients

Cooking spray
3.4 ounces all-purpose flour (about 3/4 cup)
1 cup sugar
3/4 cup unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1/3 cup cherry preserves
1/3 cup water
5 tablespoons butter
1 large egg, lightly beaten
1 large egg white
1/3 cup semisweet chocolate chips
Powdered sugar (optional)

Preheat oven to 350°. Line a 9-inch square baking pan with parchment paper; coat with cooking spray.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk.

Combine cherry preserves, 1/3 cup water, and butter in a small saucepan; bring to a boil.

Add preserves mixture to flour mixture; stir well. Add egg and egg white; stir until smooth. Stir in semisweet chocolate chips.

Scrape batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired.

- Adapted from Cooking Light magazine

Cherry Limeade Cupcakes

With thoughts of Sonic's refreshing Cherry Limeades, I embarked on this recipe journey with hopeful thoughts. In reality, the cupcakes were "ok." Next time, I'd like for more of the lime syrup to be absorbed into the cupcakes so they are more moist. The icing was delicious, and the presentation is so cute. My notes on how to improve this recipe are included. Enjoy!

Yield: 24 cupcakes

Ingredients:

For the cupcakes:

3 cups cake flour

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1 cup unsalted butter, at room temperature

1 cup sugar

1/2 cup plus 2 tbsp. limeade concentrate

3 eggs

3/4 cup milk (I used skim.)

For the lime syrup:

3/4 cup limeade concentrate

1/2 cup confectioners’ sugar

For the frosting:

3 3/4 cups confectioners’ sugar, sifted

1/2 cup butter, softened

6 tbsp. (or more) maraschino cherry juicered

food coloring (optional - highly recommended)

For decorating (optional):

fresh lime slices

maraschino cherries

To make the cupcakes, preheat the oven to 350 degrees F. Line two muffin pans with paper liners. In a medium bowl combine the cake flour, salt, baking powder and baking soda. Stir together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the sugar and beat on medium-high speed until creamed. Add in the limeade concentrate and mix to incorporate. Add the eggs one at a time, scraping down the bowl between additions. Add in the flour mixture in thirds, alternating with the milk, beginning and ending with the flour mixture. Mix ingredients just long enough to incorporate but no longer.

Divide the batter evenly between the prepared cupcake liners. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5-10 minutes, then remove to a wire rack over wax paper to cool completely.

Once the cupcakes have cooled, whisk together the limeade concentrate and confectioners’ sugar in a small bowl to make the lime syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. (Note: I poked about 5 holes in each cupcake - I would recommend at least 8-10, and make them substantial. Don't worry, the icing will cover up any holes.)

To make the frosting, combine the confectioners’ sugar, butter and maraschino cherry juice in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add more maraschino cherry juice as needed to achieve desired texture. Add red food coloring if desired.

Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.

Source: adapted from Baking Up Chaos and the blog, Annie's Eats

Corn Sauté

2 tablespoons butter
1 minced garlic clove
4 cups fresh (or frozen) corn kernels
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup finely chopped green onions
2 teaspoons lime rind (optional)



Melt butter in a large skillet over medium-high heat. Add garlic to pan; sauté 2 minutes. Add corn, salt, and pepper; sauté 3 to 5 minutes. Remove from heat. Stir in green onions and lime rind.





--Adapted from Cooking Light magazine

Herb-Marinated Fresh Mozzarella Wraps

3/4 cup (3 ounces) diced fresh mozzarella cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped pitted kalamata olives
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh oregano
1 teaspoon olive oil
1/4 pound thinly sliced pepper ham
16 asparagus spears, steamed and chilled (about 1/4 pound)
4 (8-inch) fat-free flour tortillas



Combine the first 6 ingredients in a medium bowl. Cover and chill 2 hours.

Arrange 1 ounce of ham and 4 asparagus spears on each tortilla. Spoon about 1/3 cup cheese mixture over the asparagus, and roll up.




--Adapted from Cooking Light magazine

Moroccan Swordfish with Mint-Caper Sauce

Sauce:
1/2 cup plain low-fat yogurt
1 tablespoon chopped fresh mint
1 1/2 teaspoons capers, drained
1/4 teaspoon bottled minced garlic
Dash of salt
Dash of freshly ground black pepper

Fish:
1 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
4 (6-ounce) swordfish steaks (about 3/4 inch thick)
Cooking spray
Mint sprigs (optional)



To prepare sauce, combine the first 6 ingredients in a small bowl.

To prepare fish, heat a nonstick grill pan over medium-high heat. Combine paprika and next 6 ingredients (through red pepper); sprinkle over both sides of fish. Lightly coat both sides of fish with cooking spray; add fish to pan. Cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with the sauce. Garnish with mint sprigs, if desired.




--Adapted from Cooking Light magazine

Saffron Shrimp with Fennel Seeds

1 cup dry white wine
1 tablespoon fennel seeds
1/2 teaspoon saffron threads
1/2 teaspoon salt
2 garlic cloves, minced
2 pounds large shrimp, peeled and deveined
1/4 cup chopped fresh flat-leaf parsley or cilantro


Combine first 5 ingredients in a large nonstick skillet; bring to a boil. Cook 5 minutes; add shrimp. Cover and cook 2 minutes or until shrimp are done, stirring occasionally. Spoon mixture into a bowl, and chill. Stir in parsley before serving.




--Adapted from Cooking Light magazine

Chicken Lo Mein

8 ounces uncooked linguine

Sauce:
1/3 cup low-sodium soy sauce
2 tablespoons sake (rice wine)
1 1/2 teaspoons dark sesame oil
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper

Vegetables:
2 tablespoons vegetable oil
3 1/2 cups fresh bean sprouts
2 cups (1-inch) sliced green onions
2 cups shredded carrot
2 tablespoons minced fresh ginger
1 1/2 cups shredded cooked chicken (great use for leftovers)

Cook pasta according to package directions, omitting salt and fat; drain and keep warm.

While pasta is cooking, prepare sauce: Combine soy sauce through pepper in a bowl, stirring with a whisk; set aside.

To prepare vegetables, heat vegetable oil in a wok over medium-high heat. Add sprouts, onions, carrot, and ginger; stir-fry 3 minutes or until tender. Add chicken; stir-fry 1 minute or until thoroughly heated. Stir in sauce mixture and pasta; cook 4 minutes until pasta is coated, stirring well.




--Adapted from Cooking Light magazine

Grilled Halibut with Lemon-Mint Gremolata

4 (6-ounce) halibut fillets
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped fresh mint
2 teaspoons grated lemon rind
1 teaspoon finely minced garlic
Lemon wedges


Brush fillets with oil, and sprinkle with salt and pepper. Place fillets on a grill rack coated with cooking spray.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or until fish flakes easily with a fork.

While fish cooks, combine mint, lemon rind, and garlic in a small bowl; stir well.

Place fillets on individual serving plates; sprinkle evenly with lemon-mint gremolata, and serve with lemon wedges.



--Adapted from Cooking Light magazine

Chicken and Sausage Gumbo

Total cooking time is about 3 hours. So this isn't fast food, but it's worth the time.

1 pound andouille sausage, cut into 1/4-inch-thick slices
4 skinned bone-in chicken breasts
Vegetable oil
3/4 cup all-purpose flour
2 large shallots, chopped fine
1/2 green bell pepper, chopped
2 celery ribs, sliced
2 quarts hot water
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
4 green onions,
Hot cooked rice



Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.

Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.

Stir in shallots, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.

Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.

Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.

Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.




--Adapted from Southern Living magazine

Tres Leches Marble Cake with Strawberries and Chocolate Ganache

I made this cake for my sister's birthday. It's definitely a special occassion cake, but worth every calorie!

2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 sticks unsalted butter, at room temperature
8 egg whites
2 teaspoons pure vanilla extract
1/2 cup sour cream
1 1/2 cups milk
2 tablespoons dark cocoa powder
1/3 cup chocolate chips, melted and cooled
1 14-oz. can sweetened condensed milk
1 cup milk
1 cup heavy cream
1 pint strawberries
2 tablespoons sugar

Ganache:
3/4 cup heavy cream
1 12-oz. bag chocolate chips (I used bittersweet.)
1 teaspoon pure vanilla extract
1 tablespoon honey

Preheat oven to 350 degrees. Butter 2 8-inch round cake pans and line with parchment paper. Butter parchment paper and dust it and sides of pan with flour.

In a medium size bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In mixer, cream butter until smooth, about a minute on medium speed. Add in sugar, and beat until light and fluffy, approximately 2-3 more minutes. With mixer on medium low, add in egg whites one at a time, beating well after each addition. Add in vanilla, and beat until mixture becomes cohesive and smooth, approximately 3-5 minutes.

With the mixer on low, add in a third of the flour mixture, followed by half of the milk and sour cream. Add in the next third of the flour mixture, the second half of the milk and sour cream, and finally, the last third of the flour mixture. Mix until just combined.

Remove a third of the batter and place in a medium bowl. Sift in cocoa powder and pour in melted chocolate. Gently fold together. Divide white batter evenly among pans and drop chocolate batter by the spoonfuls, and swirl with knife. Tap pans on counter to remove any bubbles.

Bake at 350 degrees for 30-40 minutes or until toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pan for 10 minutes, and then move to a cooling rack. Remove cakes from pans. Peel off parchment paper and put the paper rounds back into the pans. When cakes have completely cooled, cut off the tops of the cake with a serrated knife. Return the cakes to the pan with the cut sides up.

Mix condensed milk, regular milk and cream together in a large glass measuring cup. Pour evenly over the tops of both cakes. Cover and refrigerate cakes for 6 hours or overnight.

Reserve 4-5 strawberries for garnish on top of cake. Slice the rest of the strawberries and mix in 2 tablespoons of sugar.

Place three pieces of parchment paper on serving plate. Place the first layer, cut side up on the serving plate. Layer the strawberries on top of the cake, and then top with the second layer, cut side down.

In a microwaveable medium size bowl, heat cream until it just boils, approximately 30-60 seconds. Immediately stir in chocolate chips and let stand for one minute. Add vanilla and honey, and whisk until smooth and shiny. If lumps remain, microwave mixture for an additional 20 seconds, and whisk again.

Pour ganache over the top of the cake using an offset spatula to spread over the top and sides of the cake. Refrigerate for 30 minutes, or until set. Run pairing knife around the bottom of the cake to release the ganache from the parchment paper. Remove the parchment paper. Garnish top of cake with halved strawberries, and serve.

--Adapted from the blog, Sophistimom

Red Chile Enchiladas with Chicken and Melted Cheese

2-3 tablespoons chile powder

2 tablespoons minced garlic

One 28-ounce can diced tomatoes in juice (preferably fire roasted)

1/4 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 tablespoon olive oil, plus a little extra for the tortillas

2 cups chicken broth

12 corn tortillas

Salt

1/2 teaspoon sugar

2 generous cups (about 8 oz.) coarsely shredded cooked chicken (about a half of a large rotissiere chicken)

1 cup shredded monterey jack cheese

Cilantro sprigs

In food processor, blend together chile powder, garlic, tomatoes with their juice, cumin and black pepper. Blend to as smooth as consistency as possible.

Heat oil in a large (4 qt.) saucepan over medium high heat. Cook sauce, stirring until it is reduced to the consistency of tomato paste, about 5-7 minutes. Pour in the broth, reduce the heat to medium-low and let simmer for 10 minutes while you prepare the tortillas, filling and toppings.

Lay out the tortillas on a baking sheet and brush lightly on both sides with oil, then stack them in twos. Slide the tortillas into the oven and bake just long enough to make them soft and pliable, about 3 minutes. Remove from the oven and stack them in a single pile; cover with a kitchen towel to keep warm.

Taste the sauce and season with salt, usually about 1 1/2 teaspoons, and the sugar. Stir in additional chicken broth if the sauce has thickened beyound the consistency of light cream soup.

Spread about 1/2 cup sauce over the bottom of a 9x13-inch baking dish. Stir another 1/2 cup sauce into the chicken. Lay out a warm tortilla, top with a portion of chicken and roll up. Lay seam side down in the baking dish. Continue filling and rolling the rest of the tortillas, then ladle the remaining sauce over the enchiladas and sprinkle with cheese.

Bake for 10-15 minutes, until the cheese is starting to brown. Sprinkle with cilantro and serve.

Serves 4 to 6.

--Adapted from Rick Bayless