With Valentine’s Day around the corner I thought I share one of my favorite chocolate desserts.  I feel that Valentine’s Day screams chocolate.  No other holiday has me wanting dessert badly.  Out of all the chocolate sorbet recipes on the internet I like this one the best, because the sugar is caramelized first before being  mixed with the chocolate.  Anything caramelized I’m game for.  Another reason I like this sorbet because it is free of fat, so there is no need of feeling guilty  eating an entire container of sorbet on Valentine’s Day.

Chocolate Sorbet

Adapted from Gourmet, February 2003

Sorbet in general is a pain to scoop out.  If you are having trouble scooping out your sorbet I would suggest you take your ice scooper and run it under hot water.  If that doesn’t work,  let your sorbet thaw for a few minutes.

1 1/4 cups sugar
3 cups water
3/4 cup unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon salt
1 teaspoon vanilla

Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add water (caramel will harden and steam vigorously) and cook over moderately low heat, stirring, until caramel is dissolved.

Add cocoa and salt, whisking until dissolved, then transfer to a bowl and cool, stirring occasionally. Stir in vanilla, then chill, covered, until cold (about 2 hours).

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

]]> http://hookedontaste.wordpress.com/2013/02/08/chocolate-sorbet/feed/ 2 hookedontaste Chocolate Sorbet http://hookedontaste.wordpress.com/2013/02/07/baked-potato-soup/ http://hookedontaste.wordpress.com/2013/02/07/baked-potato-soup/#comments Thu, 07 Feb 2013 21:25:27 +0000 hookedontaste http://hookedontaste.wordpress.com/?p=2431 ]]>

This recipe was discovered by the fact that I didn’t have much to cook with.  Rummaging through the fridge and cabinets trying to figure out if I can make something with the limited items I had. Then searching the internet to see what I can make with those items.  I’m so glad I found this recipe   I was so close to eating canned soup and I hate canned soup.

I thought this recipe would be perfect to share because it’s a great pantry recipe and most people keep some of these ingredients in their kitchen.  Also, I don’t see too many recipes using evaporated milk for savory meals unless you go to carnation milk’s website.  I like keeping carnation milk in the pantry because it’s a  great substitute for when your milk expires or if you don’t have half and half on hand.

This soup really does taste like a bake potato but in soup form.  Most of the flavor comes from the chicken broth and the evaporated milk makes the soup creamy.  The skins from the potato is really needed because it’s a “baked potato soup” after all and gives the soup flavor and texture as well.  The best part of a baked potato is the toppings.  So I loaded my soup with cheddar cheese, scallions  bacon bits, and sour cream.

Baked Potato Soup

Adapted from Very Best Baking

2 large or 3 medium baking potatoes, baked or microwaved
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

Let’s talk about crock pots for a moment.

Crock pots are probably one best cooking equipment that was ever invented because it makes cooking a lot easier.  Especially when some of us don’t have time to put dinner on the table, it makes life a lot easier.  To be honest, I never knew what to do with my crock pot other than to make beef stew.  And yes, I only use my crock pot to cook beef stew until I saw this crock pot chicken taco recipe.

I love this recipe  for so many reasons.  It requires three ingredients minus the taco shells and topping.  It’s budget and family friendly.  The least experienced cook can make this because it’s so easy.

The best part of making these chicken tacos is coming home to a cook meal.

Crock Pot Chicken Tacos

Adapted from Iowa Girl Eats

2 pounds chicken breast, cut in half

1 packet taco seasoning

16 oz jar salsa

Corn taco shells

Toppings: lettuce, shredded cheddar cheese, chopped tomato, avaocado, etc

Lay chicken breasts in a single layer in bottom of crock pot. Sprinkle on taco seasoning then pour in salsa. Lift chicken breast halves to get salsa underneath. Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken breasts are tender. Shred then mix with some or all of the cooking liquid.

Preheat oven to 425 degrees. Add shredded chicken into the bottom of taco shells then top with cheese. Bake on a foil-lined baking dish for 2-3 minutes, or until cheese is melted. Top with desired toppings

I love when it rains.

In elementary school when it rained there was a small chance I would watch a film in class.  Since I’m grown up, it still means to have a movie marathons, taking a bubble bath, reading a book and to make comforting soups,stews, and chilies.

I’ve actually made this a while ago but for some reason it hasn’t made it on the blog.  I figure it’s a perfect time to share this chili since its getting cooler outside and maybe raining or snowing in some parts of the country.

I’ve always thought there was only one type of chili, a beef chili.  After seeing white chicken chili on a few blogs, I knew I had to try it. I love this chili a lot.  It’s different from your typical tomato based chili.    It’s creamy, flavorful, and comforting.  Which is something that I love in a soup.

If I ever had to choose between white chicken chili and beef chili, I would choose this white chicken chili.  That’s how good it is.

White Chicken Chili

From EatLiveRun

1 lb boneless skinless chicken breast, cubed

1 medium onion, small diced

1 T vegetable oil

2 cans cannellini beans

14.5 ounces chicken broth

2 4-ounce cans chopped green chilies

1 tsp salt

1 tsp cumin

1 tsp oregano

1/4 tsp cayenne

2 garlic cloves, minced

1/2 cup half & half

8 ounce reduced fat sour cream

Heat the oil in a large pot over medium high heat. Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent. Add the garlic and cook for another three minutes.

Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.

Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and additional sour cream to top.