Homemade Nutella

Homemade Nutella
Recipe from Home Cooking Adventure
By Erin at Dinners, Dishes and Desserts

1 cup hazelnuts, roasted

4 tbsp powdered sugar

200 g milk chocolate

1 tbsp unsweetened cocoa powder

3 tbsp vegetable oil

1/2 tsp vanilla extract

 

Process nuts in a food processor for about 5 minutes until you get a smooth liquid butter texture. 

 

Meanwhile melt chocolate over a bain-marie until smooth. Add the melted chocolate, sugar, cocoa powder, oil and vanilla extract to hazelnuts and process until smooth. 

 

Transfer the spread into a small sauce pan and cook at over low for 5 minutes then place finished hazelnut chocolate spread to an airtight container, let cool then refrigerate. Stir before serving

Spicy Asian Noodles with Chicken

Spicy Asian Noodles with Chicken
Adapted from Cooking Light
By Erin at Dinners, Dishes and Desserts


1 Tbl Sesame Oil
1 Tbls fresh ginger, grated
2 garlic cloves, grated
2 boneless skinless chicken breasts, cooked and chopped  (you could use rotisserie chicken)
1/2 cup green onions, chopped
1/4 cup cilantro, chopped
3 Tbls low- sodium soy sauce
2 Tbls rice vinegar
2 Tbls hoisin sauce
2 tsp sambal oelek (chili paste)
1 (6.75 ounce) package thin rice sticks
Chopped peanuts for garnish


Heat 2 tsp oil in a small skillet, over med-high heat.  Saute the ginger and garlic for about 45 seconds.  Stirring constantly.  Place in a large bowl.  Stir in the remaining 1 tsp oil, chicken and the rest of the ingredients (expect the noodles). 

Cook noodles according to the package directions.  Drain and rinse.  Cut into smaller pieces.  Add the noodles to the chicken mixture.  Toss well to coat.  Serve with a few peanuts sprinkled on top.

Chocolate Hazelnut Pie

Chocolate Hazelnut Pie
Adapted from Giada De Laurentiis
By Erin at Dinners, Dishes and Desserts


Pie:
8 ounces semi-sweet chocolate chips
1 cup hazelnuts toasted
1/4 cup almond flour
3/4 cup sugar
1/4 cup hot water
4 eggs
1 stick butter, cut into 3/4-inch pieces, at room temperature
2 teaspoons vanilla extract

Whipped Cream:
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoons vanilla

Preheat to 350 degrees F.

Put 1/2 of the chocolate chips, hazelnuts, and flour in the food processor. Pulse until the hazelnuts are coarsely chopped. Pour the nut mixture into a small bowl and set aside.

Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla. Pulse until mixture is blended.

Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Cool for 1 hour in a cooling rack.  Refrigerate for 2 hours. Allow the pie to return to room temperature for 30 minutes before serving.

While the pie is cooling you can make the cream.  In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, and vanilla. Continue to beat until cream holds stiff peaks.

Serve each slice with a dollop of Whipped Cream!

Creamy Avocado Pasta

Creamy Avocado Pasta
Adapted from Oh She Glows
By Erin at Dinners, Dishes and Desserts

1 large Avocado, pitted
1 lime, juiced +  zest to garnish
2 cloves garlic
1/2 tsp kosher salt
1/4 cup Fresh Basil
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta
Freshly ground black pepper, to taste

Cook your pasta according to the package directions.
 

To make the sauce place the garlic cloves, lime juice, and olive oil into a food processor. Process until smooth. Add in the avocado, basil, and salt. Process until smooth and creamy.

Pour sauce over pasta and toss until fully combined. Garnish with lime zest and black pepper. Enjoy!
 .
Note: Because of the avocado this does not reheat well.

Strawberry Raspberry Jelly

Strawberry Raspberry Jelly

Adapted from A Spicy Perspective

By Erin at Dinners, Dishes and Desserts

1 pound strawberries
1 pint raspberries
1 large juicy lime, zested and juiced - I would skip the zest next time
3 cups sugar
¼ tsp. salt

Slightly mash the berries, leaving some chunks.  You want a total of 3 cups of berries. In a saucepan combine the lime zest, lime juice, sugar and salt over medium heat. Stir the mixture until the sugar dissolves.

Bring to a low boil. Simmer for 10 minutes.

Then, check the gel consistency by placing a small amount on a frozen surface. Run your fingers through it. If it separates and is not runny, remove the jam from heat. If it is still runny, simmer another 5-10 minutes and check again. The jello could take 10-40 minutes to gel properly.

Strawberry Sorbet

Strawberry Sorbet
By Erin at Dinners, Dishes and Desserts

1 pound strawberries, hulled and sliced
1/3 cup sugar
1 Tbls lime juice

Mix the strawberries and sugar together.  Let them sit for about an hour to get all juicy.  Stir in the lime juice.  Puree the strawberries in the food processor or blender until nice and smooth.  Pour into your ice cream maker, and allow to churn for 20-25 minutes, according to the instructions.  Put in an air tight container to freeze.  Makes 1 1/2 quarts.

Chicken Tostadas

Chicken Tostadas
Adapted from Cooking Light
By Erin at Dinners, Dishes and Desserts


Guacamole (I always make my own, but this one works well with this, so I followed it)
1 avocado, peeled
2 Tbls tomato, chopped
1 Tbls Onion, chopped
1 Tbls lime juice
1/4 tsp salt
1 clove garlic, minced


Pico De Gallo
1 cup tomato, chopped
2 Tbls onion, chopped
1 Tbls lime juice
1/4 tsp salt
1 Tbls cilantro, chopped
1/2 jalapeno, chopped


Chicken
2 chicken breasts
garlic powder
onion powder
salt
pepper
chili powder
cumin
1 Tbls lime juice
paprika

8 (6 inch) corn tostada shells


Sprinkle both sides of chicken with all the seasonings except the lime and paprika.  Bake at 350 for 20-25 minutes, or until chicken is cooked through.


While chicken is cooking prepare the guacamole and pico de gallo. 


Guacamole - mash the avocado with a fork.  Add in all of the ingredients.  Stir until well combined.


Pico De Gallo - Combine all of the ingredients in a bowl.  Toss well.


Shred the chicken using 2 forks.  Sprinkle paprika over all of the chicken, and add the lime juice.  Toss together. 


To serve spread guacamole across the tostada shell.  Top with chicken and then pico de gallo.  You can add anything else you like at this point.  Enjoy!