Bacon Wrapped Chicken – johanna
February 10th, 2010 | Filed under: RECIPES - Main Dish

Bacon Wrapped Chicken

Several years ago, a group of moms started a monthly Bunko night. There were 12 of us with alternates in case one of us could not make it. Each member had to play hostess to a game night. She would provide the house, the meal, dessert and the prizes. Every month, we contributed $5.00 to the next month’s hostess to cover the cost for prizes. Everyone walked away a winner. That might be the most wins with a $15.00 prize to a complimentary $6.00 prize. The food was great, but the company was the best part. Being all moms, it was nice to let loose once in a while.

One month, my friend Lindsey surprised us all with this simple, yet elegant dish served with Parmesan Garlic Asparagus and Boiled Red Potatoes. I tracked the recipe down only to discover it belonged to my friend Cathy’s grandmother. She is also the woman who gave us the caramel recipe and Easy Crock Pot Chicken. Bacon wrapped chicken quickly became a Valentine’s Day tradition in our home. The meal is finished off with a rich chocolaty dessert of Molten Lava Cakes and vanilla ice cream.

6 chicken breasts (you can use regular chicken breasts and fillet them and pound them flat or buy the thin cut chicken breast. I still had to pound the thin cutlets. You want to be able to roll them up nicely)
Butter, softened
1-2 containers of chive and onion cream cheese
Salt and Pepper
6 bacon strips
Toothpicks

Preheat oven to 350.

Dot or spread each thinned chicken breast with a pad of butter. (A pad of butter is like half a tablespoon). Sprinkle with salt and pepper.

Spread 1-2 tbsp of Onion/Chives Cream Cheese. Roll up. Wrap with a slice of bacon. Pin with toothpick.

Bake 350 for 20-30 minutes, or until juice runs clear. Put under the broiler for 5 minutes to crisp the bacon.

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Molten Lava Cakes – johanna
February 13th, 2009 | Filed under: RECIPES - Treats

I made this recipe several years ago for a Valentine’s Day dinner party. It was so rich and chocolaty, I did not crave chocolate for a whole month. I did not make the whipped cream. Instead, we ate ours with strawberries and vanilla ice cream. I read somewhere to place a ball of ganache in the middle of the cakes before baking. That could be why they were so gooey.

Source: Emeril
1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
4 teaspoons all-purpose flour, plus 2 tablespoons
6 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons cold heavy cream
2 tablespoons confectioners’ sugar
2 large eggs
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
Pinch salt
1/2 cup cold heavy cream

Garnish:
2 tablespoons confectioners’ sugar
1 tablespoon nut-flavored liqueur
1/2 pint fresh raspberries
4 sprigs mint
Sweetened cocoa, as garnish

Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.

In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.

In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes. Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.

Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and nut liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.

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