Mini Nutella Cheesecakes

Ingredients
18 oreos (regular)
3 tablespoons salted butter, melted
8 ounces low fat cream cheese
1/2 cup low fat sour cream
3/4 cup Nutella
2 large eggs
2 tablespoons sugar
1/4 cup mini chocolate chips
fresh whipped cream, mini chocolate chips, and sliced strawberries as topping if desired

Instructions

1. Preheat the oven to 350°. Place liners into a 12 cup muffin tin. Spray the liners with nonstick spray and set aside.
2. In a food processor or high powered blender, pulse the oreos and melted butter until fully combined. Spoon the oreo "crust" into the bottom of each muffin liner and press down with your spoon as much as possible. Bake for 5-6 minutes and then set aside.
3. In a mixer or using a hand mixer, combine the cream cheese, sour cream, nutella, eggs, and sugar. Mix until smooth and fully combined. Pour mixture into each muffin liner almost filling to the top. Leave about a 1/4 inch at the top. Sprinkle mini chocolate chips onto the top of each cheesecake.
4. Bake for 20-22 minutes, or until the tops have slightly cracked and the cheesecakes have puffed and risen. Allow to cool for 5 minutes in the pan and then place in the fridge for at least 20 minutes before serving.
5. Top with fresh whipped cream, more chocolate chips, and sliced strawberries for an extra special treat. Enjoy!

Gluten Free Chicken Marsala

Ingredients
2 large boneless skinless chicken breasts
salt and pepper to taste
1/2 cup Bob's Red Mill Almond Meal Flour, divided into equal parts
1 teaspoon garlic powder
2 tablespoons salted butter, divided
1 tablespoon extra light olive oil, divided
2 garlic cloves, minced
2 cup sliced mushrooms
1 1/2 cups cherry tomatoes, whole
1/3 cup low fat, low sodium chicken broth
3/4 cup Marsala wine
1 tablespoon chopped oregano
2 tablespoons fresh parsley, chopped (plus more for garnish)

Instructions

1. Slice chicken breasts lengthwise to make 4 thin chicken cutlets. Season each with salt and pepper to taste.
2. In a shallow bowl, mix together 1/4 cup almond meal flour and the garlic powder. Dredge each chicken cutlet in the flour mixture and set aside,
3. In a large skillet, heat 1 tablespoon butter with 1/2 tablespoon olive oil over medium/high heat. Swirl the butter around to make sure the entire base of the skillet is coated. Place the four chicken breasts into the skillet and cook for 2-3 minutes per side or until fully cooked through and browned. Remove the chicken from the skillet and set aside.
4. Add the remaining 1 tablespoon butter and 1/2 tablespoon olive oil to the skillet and swirl to melt, scraping the brown bits off the bottom (that's where all the flavor lives!) Add the garlic and cook for approximately 2 minutes until fragrant and translucent.
5. Add in the mushrooms and tomatoes and stir to cover in the butter and oil. Add a splash of chicken broth and cook for about 5 minutes, until the mushrooms are browned and the tomatoes are cooked but still retaining their shape. Season with salt and pepper to taste. Add the remaining 1/4 cup almond meal flour and stir to combine.
6. Add in the rest of the chicken broth, marsala, oregano, and parsley. Stir to combine. Bring to a boil and then reduce to a simmer, cooking/reducing for 2-3 minutes.
7. Add the chicken back to the skillet, nesting in the sauce and vegetables. Cook for 4-5 minutes until the chicken is fully heated through and the sauce is bubbly.
8. Serve hot, sprinkled with more chopped parsley. Enjoy!

Taco Stuffed French Bread Banquette

Ingredients
12 ounces ground chuck or ground beef
1 (4.5) ounce can Old El Paso green chilis
1 (1 ounce) package Old El Paso taco seasoning
1/2 cup salsa
8 ounces low fat cream cheese, softened
1/4 cup fresh cilantro, chopped
1 cup shredded Mexican blend cheese
1/2 cup shredded Mozzarella cheese
1 x 20" French Bread Baguette, fully cooked
3 tablespoons unsalted butter, melted
1 tablespoon minced garlic
sea salt, to taste

Instructions

1. Preheat oven to 350F
2. Cook ground chuck or beef in large skillet over medium high heat. Stir in taco seasoning. Stir until browned and fully cooked. Drain beef of oil and return to the skillet.
3. Stir in green chilis, and salsa until fully combined.
4. In a large bowl, combine cream cheese, meat mixture, cilantro, and both types of cheeses.
5. Cut the ends off of the baguette and cut bread into quarters.
6. Using a long bread knife, cut the middle section out of the bread. Leave about a 1/2 inch wall around the outside of the bread.
7. Fill each section of bread with the cream cheese mixture. Be careful not to break the outside layer of bread as you fill it.
8. In a small bowl, combine melted butter, garlic, and sea salt.
9. Lay the bread together on a piece of foil. Brush with the butter mixture. Sprinkle with more cilantro if desired.
10. Wrap completely in the foil.
11. Place foil wrapped bread in the oven and bake for approximately 20 minutes until inside is fully melted and the bread is browned.
12. Serve warm, enjoy!

Notes: 

• If you would like the bread to be spicy, you can add Old El Paso Jalapenos as well! Chop 1/4 cup Jalapenos and add in to the cream cheese mixture.
• Keep the bread wrapped in foil until right before serving. This will help the cheese to stay melty and delicious!

Skinny White Russian

Ingredients
1 ounce (a tad under a shot) good quality vodka
2 ounces (a shot and a half) coffee liqueur (such as Kahula)
2 ounces Silk Soy Creamer (or more depending on how strong you like your drink)
caramel syrup for rim (optional)

Instructions

1. Dip the rim of your glass in caramel syrup (optional but so delicious!)
2. Add all of the ingredients to a glass with ice. Stir to combine.
3. Enjoy!

Nutella Lava Cookies

Ingredients
2 cups all-purpose flour
3 tsp cornstarch
1 tsp baking soda
1 tsp sea salt, plus more for sprinkling
½ cup granulated sugar
¼ cup brown sugar
2 eggs, at room temperature
1 cup butter, at room temperature
2 tsp vanilla
¾ cup unsweetened cocoa powder
24 tablespoons Nutella, chilled
1 cup semisweet chocolate chips, plus more for topping

Instructions

1. Scoop out 24 tablespoons of Nutella onto a sheet of parchment paper or silicon mat. Then freeze them for 1 hour or until solid.
2. Whisk together flour, cornstarch, baking soda and salt in a medium bowl and set aside.
3. In a separate large bowl whip up the butter until soft and fluffy, about 2 minutes.
4. Add both sugars and whisk together for another few minutes.
5. Mix in the eggs and vanilla until incorporated and gradually add cocoa powder.
6. Add the flour mixture and chocolate chips to the bowl. Mix until everything is combined.
7. Scoop about ¼ cup of the dough mixture at a time and using your hands roll the ball. Place the ball onto a baking sheet covered with parchment paper or silicon mat and repeat to make 24 equal dough balls.
8. Using the back of a spatula make holes in the centre of the dough balls and place Nutella frozen scoops in the middle.
9. Cover Nutella scoops completely inside by pulling the dough and forming balls. Make sure to work fast as Nutella quickly melts with the heat of your hands. Then place them on a silicon mat or baking sheet covered with parchment paper.
10. Sprinkle the tops with few additional chocolate chips and sea salt.
11. Freeze the balls for at least 1 hour.
12. Preheat the oven to 350 F and space the balls 2 inches apart on a baking sheet or silicon mat.
13. Bake for 12 minutes. Cookies will flatten out and get crispy on the edges but the centre will still feel soft. Don’t worry they will continue to cook outside the oven while resting.
14. Let the cookies rest for 15 minutes before serving.

Dark Chocolate Pudding

INGREDIENTS
1 pie crust, baked according to package directions and cooled (or make your own from scratch!)
½ cup sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons corn starch
2 eggs
2½ cups milk
1 cup chopped dark chocolate
1 cup heavy cream
1 teaspoon vanilla
½ cup powdered icing sugar

INSTRUCTIONS

1. In a large skillet, combine sugar, cocoa powder and corn starch and whisk until smooth.
2. Add eggs and milk and whisk until smooth.
3. Cook over medium heat, whisking often, until it comes to a simmer.
4. Continue cooking over medium heat, whisking constantly, until thickened (should coat the back of a spoon and will look like thin pudding).
5. Remove from the heat, stir in chopped chocolate and stir until melted.
6. Pour through a fine mesh sieve into prepared pie crust and smooth with a spatula. Place a piece of wax paper over top and press onto the surface of the pudding to prevent a film from forming while it cools.
7. Refrigerate until set, about 4 hours or overnight.
8. Whip cream with an electric mixer until soft peaks form. Add vanilla and icing sugar and beat on high until stiff peaks form. Spread over pie once set. Garnish with chocolate shavings if desired.

Bailey's Chocolate Mousse

INGREDIENTS
2 tsp. unflavored gelatin
2 Tbsp. cold water
¼ c. boiling water
½ c. sugar
2 Tbsp. cocoa powder (for a more intense chocolate flavor, add 1 additional Tbsp.)
1½ c. heavy cream, very cold
½ c. Bailey's, very cold
1 tsp. vanilla

INSTRUCTIONS

1. Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
2. Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
3. *Before preparing mousse, prep bowl and beaters by placing in the freezer for 15 minutes to chill.*
4. Stir together sugar and cocoa in small mixing bowl; add heavy cream.
5. Beat at medium speed until stiff peaks form; gradually pour in Bailey's, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
6. Spoon into serving dishes and place in refrigerator to chill. (*For a faster setting mousse, chill bowls before filling.)
7. Chill 1 hour or until ready to serve.

Hot Caramelized Onion Dip with Bacon and Gruyere

Ingredients
4 bacon strips
2 sweet onions, halved and thinly sliced
¼ teaspoon sugar
¼ teaspoon sea salt
1 tablespoon dry sherry
¼ teaspoon tabasco
½ teaspoon chopped fresh thyme
1 cup shredded Gruyere Cheese
½ cup sour cream
½ cup mayo
¼ teaspoon freshly, ground black pepper

Instructions

1. Preheat oven to 400 degrees.
2. Cook bacon in a large nonstick skillet. Remove to a paper towel lined plate to cool. Crumble.
3. Add onions, sugar, and salt to bacon fat in the skillet and cook over medium-high heat for about 5 minutes. Reduce heat to medium and cook, stirring often, until onions turn a deep golden brown color. This can take as long as 20 minutes. If onions start to burn, turn heat down to medium-low.
4. Add sherry and cook 1 minute. Stir in thyme and tabasco. Remove from heat.
5. Mix together sour cream and mayo in a medium bowl. Add crumbled bacon, cheese, onion mixture, and black pepper. Mix together well and transfer to a 2-cup baking dish.
6. Bake 20 minutes, or until bubbly and golden brown on top.

Garlic-Steamed Manila Clams

Ingredients
2 tbsp. olive oil
8 cloves garlic, chopped
2 small shallots, minced
1 cup dry white wine
1⁄2 cup clam juice
3 tbsp. unsalted butter
2 tbsp. minced thyme
Kosher salt and freshly ground black pepper, to taste
2 lb. Manila or little-neck clams or mussels, scrubbed
2 tbsp. minced parsley
Crusty bread, for serving (optional)

Instructions
Heat oil in a 6-qt. saucepan over medium. Cook garlic and shallots until golden, 8–10 minutes. Add wine, clam juice, butter, thyme, salt, and pepper; boil. Add clams; cook, covered, until shells open, 3–4 minutes. Stir in parsley; serve with bread, if you like.

Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast

INGREDIENTS
2 small chicken breasts (6oz/180g), boneless and skinless
½ cup sun dried tomato, cut into strips (oil packed. Use enough to cover the chicken)
4 slices mozzarella cheese (or other melting cheese of choice)
Handful of spinach leaves
2 tsp olive oil

Italian Dressing
1 tbsp Dijon Mustard
1 tbsp white wine vinegar or lemon juice
½ tsp sugar (any)
2 tsp olive oil
½ tsp EACH Italian mixed her and red pepper flakes (Note 1)
Salt & pepper

INSTRUCTIONS

1. Preheat oven to 180C/350F.
2. Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.
3. Cut a pocket into each chicken breast, taking care not to cut all the way though.
4. Coat the chicken (inside and out) with the Italian Dressing.
5. Place chicken on work surface. Stuff with sun dried tomato, top with cheese then finish with spinach leaves. Just stuff in as much as you can.
6. Seal with toothpicks (just stick them in on the diagonal - see photo in post).
7. Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1½ minutes on each side, or until golden.
8. Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.

NOTES
1. Use whatever dried herbs you have - thyme, oregano, parsley, basil.

2. Typically, a 6oz/180g chicken breast (which is a small chicken breast) will take 25 minutes to roast at 180C/350F. This recipe takes less time to roast because: a) it is started on the stove; and b) because the breast is stuffed, it cooks a bit from the inside because the stuffing is not as dense as chicken flesh.

Roasting times for different chicken breast sizes (2 - 4 breasts, for more, add a few minutes) at 180C/350F:
Small 6oz/180g - 15 minutes
Medium 7 oz / 210g - 18 minutes
Large 8oz/250g - 20 minutes

3. Other ideas for stuffing: Spinach (thawed frozen spinach, excess water squeezed out), ricotta, feta, olives, other pickled / marinated vegetables, fresh herbs, bacon (of course).

4. Slightly adapted from this Sun Dried Tomato, Spinach and Cheese Chicken by Yammie's Noshery.

5. Nutrition is per serving, for a whole 6oz/180g chicken breast per person. If you use chicken breast much larger than this, each chicken breast can serve 2 people.

Cheesy Mini Potato Gratin Stacks (Muffin Tin)

INGREDIENTS
Oil spray
1.6lb / 800g potatoes
2 tbsp butter
2 garlic cloves, crushed
¼ cup cream
½ tsp salt
Black pepper
1 cup grated melting cheese (I used cheddar)
2 tbsp fresh thyme leaves or 1 tbsp dried thyme

INSTRUCTIONS

1. Preheat oven to 350F/180C.
2. Spray a standard 12 hole muffin tin with oil.
3. Peel then slice potatoes into thin slices.
4. Place butter and garlic in a microwave proof cup or bowl, then melt in 30 second bursts.
5. Add cream, salt and pepper into the butter. Stir to dissolve the salt.
6. Place potato slices into the muffin tin so they go halfway up the muffin tin holes.
7. Drizzle each potato stack with ½ tsp of cream mixture then sprinkle with half the thyme.
8. Sprinkle HALF the cheese over the potato stacks.
9. Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.
10. Cover loosely with foil and bake for 35 minutes.
11. Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft.
12. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out. (Note 3)

NOTES
1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia - the dirt brushed ones) still works great. 

I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.

2. Fantastic for making ahead! Either freeze them (defrost before reheating) or keep them in the refrigerator. Them pop them in a 180C/350F oven for 10 minutes just to heat through.

3. Spraying the muffin tin + the butter and cream helps keep the gratin stacks from sticking to the muffin tin. Also, the muffin tin I use is non stick. If your muffin tin is not non stick, spray it generously with oil before putting the potato in to ensure it slips out easily! Because starchy potatoes are used for this recipe, they breakdown and become soft so they sort of bond together which helps keep these stacks upright. Some might slide slightly when you take them out but the resting time helps "set" them.

Romano Chicken with Lemon Garlic Pasta

INGREDIENTS

ROMANO CHICKEN:
½ lb chicken breasts (butterflied or thinly cut into cutlets)
salt and pepper
½ cup finely grated parmesan cheese
1 egg
dry parsley
½ cup panko bread crumbs (homemade or store-bought)
oil for frying (I used combination of olive oil and sunflower oil)s

LEMON GARLIC PASTA:
½ lb linguine or spaghetti or other pasta
juice from 1 lemon, or to taste
3 garlic cloves, minced
zest from ¼ lemon
2 Tbsp butter, cold
2-3 Tbsp whipping cream, or to taste
salt, pepper

INSTRUCTIONS

ROMANO CHICKEN:

1. Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
2. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess.
3. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.

LEMON GARLIC PASTA:

1. Cook pasta according to package direction; drain (reserve about ½ cup pasta water).
2. Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half.
3. Add 1 Tbsp butter and slowly melt into your sauce, while swirling the pan; add another 1 Tbsp butter and repeat; stir in whipping cream and about 2 Tbsp pasta water.
4. Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.

Ham and Swiss Stromboli

Ingredients
1 tube (11 ounces) refrigerated crusty French loaf
6 ounces thinly sliced deli ham
3 green onions, sliced
8 bacon strips, cooked and crumbled
1-1/2 cups (6 ounces) shredded Swiss cheese (see note)

Instructions

1. Preheat oven to 350°. Unroll dough into a rectangle on a greased baking sheet. Place ham over dough to within ½ inches of edges of the dough; sprinkle evenly with onions, bacon and cheese. 
2. Roll up jelly-roll style, starting with a long side. Pinch seam to seal and tuck ends under. Place seam side down on baking sheet.
3. With a sharp knife, cut several ¼-in.-deep slits on top of loaf. Bake 20-30 minutes or until golden brown. 
4. Cool slightly before slicing. Serve warm.

Notes
You can also use sliced swiss cheese. It makes it a littler harder to roll but works just as well!
Source: slightly adapted from Taste of Home. I used less green onions.

Taco Bake

Ingredients

• 1 ½ lbs. lean ground beef
• 1 can diced tomatoes with green chilies
• ½ cup water
• 1 cup sour cream
• 1 pkg. taco seasoning 
• 8-oz. shredded Colby-Monterey Jack cheese
• Corn tortilla chips

Instructions

1. Preheat oven to 350°.
2. In a medium skillet over medium heat, brown the ground beef and drain fat.
3. Add the diced tomatoes with green chilies, water, sour cream and taco seasoning mix.
4. Let simmer for 5-10 minutes.
5. In the bottom of a greased 9×13” baking dish, place a layer of tortilla chips.
6. Cover with a layer of meat mixture then a layer of cheese.
7. Repeat this process until the last layer is cheese.
8. Bake for 20 minutes, or until the cheese is bubbly.

Notes

Taco Bake is a very simple recipe with limited ingredients. If you want to amp up the flavors and texture of this casserole, add a layer of any or all of the following: drained, whole kernel corn, drained pinto or black beans, sliced olives, diced red & green bell peppers, sliced jalapeno peppers, and green onions after the first layer of cheese is applied.[br][br]A small amount of diced, seeded jalapeno peppers can be added to the meat mixture if you want more heat.[br][br]If you want to increase the heat in the recipe try Pepper Jack cheese for all or part of the cheese.