Chocolate Decadence

Ingredients:
1lb. Bittersweet or semisweet chocolate, chopped
10 Tbsp (1 1/4 sticks) butter
2 Tbsp grand marnier or orange liquer
1 Tbsp cognac or brandy
1 Tbsp instant espresso powder
6 large eggs
3/4 cup sugar
Lightly sweetened whipped cream
Fresh raspberries

Preheat oven to 350 degrees. Butter and flour 9-inch spring form panwith 2 3/4 inch high sides. Stir chocolate and butter in largesaucepan over low heat until melted and smooth.Remove from heat. Whisk in grand marnier, cognac and espresso. Cool toluke warm. Using mixer beat eggs and and sugar in a large bowl untiltripled in volume, about 5 minutes.Fold 1/4 of beaten egg mix into cooled chocolate mix to lighten, thenfold in chocolate mix in to remaining egg mix. Transfer batter toprepared pan. Bake cake, about 45 minutes. Cool cake in pan. Run knifealong pan sides to loosen cake. Release pan sides. Transfer to platter.Cut cake wedges. Serve with whipped cream and berries.
Serves 12

Chicken Cordon Bleu

Ingredients:
1cup bread crumbs
2 eggs, beaten
6 chicken cutlets
6 slices of Swiss cheese
6 slices of boiled ham
1 can golden mushroom soup or chicken gravy

Bread chicken cutlets, dipping first in eggs and then in bread crumbs.Lay each cutlet flat and place 1 slice of ham and 1 slice of cheese on each cutlet. Roll each cutlet and secure roll with toothpicks. Brown each cutlet in an oiled skillet about 10 minutes. Then bake at 350degrees in the oven for about 40 minutes. Serve topped with mushroom soup or chicken gravy.
Serves 5

Iced Heart Shaped Cookies

Makes 4 dozen
Ingredients:
1/2 cup butter, softened
1/4 cup shortening
1 1/4 cup sugar
2 large eggs
1/3 cup milk
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp grated lemon rind
2 tsp lemon juice

1. Beat butter and shortening until creamy. Gradually add in sugar, eggs, and milk.
2. Combine flour and next 3 ingredients. Add to butter mixture. Stir in lemon rind and juice. Divide dough into 4 equal parts. Wrap each in plastic wrap or wax paper and chill at least 2 hours in fridge.
3. Roll the first dough out to 1/4 inch thickness on a lightly floured surface. Cut with 3 inch heart shaped cookie cutter. Place on greased baking sheets. Repeat process with remain dough portions.
4. Bake at 350 degrees for 8-9 minutes, until lightly browned. Let cool completely before icing.

Icing
Ingredients:
2 cups powdered sugar
1/4 cup butter, softened
6-8 tsp lemon juice
food coloring
1. Beat together powdered sugar, butter, and 6 tsp lemon juice in mixer for 1-2 minutes. Add up to 2 more tsp of lemon juice, 1/2 tsp at a time.
2. If using 2 different color icings, split the icing in half. Tint icing with food coloring to desired color. Spread icing on top of cookies.

Coucous Salad

Another native recipe from Morocco. Couscous is a staple dish in most North African countries such as Morocco, Algeria and Tunisia. Couscous can be eaten alone or with meat or stew atop of it.
Although traditional couscous has a quite extensive preparation time, quick cook couscous is now available all over the world.
Ingredients:
2 cups low-salt chicken broth
2 Tbsp extra-virgin olive oil, divided
1 Tbsp ground ginger
2 garlic cloves, pressed
2 tsp salt, divided
1 tsp ground tumeric
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1 10 ounce box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2 inch cubes
1 large red bell pepper, cut into 1/2 inch cubes
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup thinly sliced green beans
2 tsp finely grated lemon peel
1/4 cup fresh lemon juice

Bring chicken broth, 1 Tbsp oil, ginger, 1 tsp salt, tumeric, cinnamon, and cumin to a boil in large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover and let stand about 10 minutes. Fluff couscous with a fork. Transfer to a large bowl. Add cucumber, red pepper, carrot, green beans, and lemon peel. Whisk remaining 1 Tbsp oil, 1 tsp salt, and lemon juice in small bowl. Add couscous, toss to coat. Season to taste with salt and pepper.

Garbanzo Bean Dip

Garbanzo Bean Dip is referred to as hummus.
Hummus is a great spread for sandwiches or snacks. Hummus comes to us from Middle Eastern and Mediterranean countries.
However, I learned about hummus from my fiancee who is from Morocco. Its also a great source of protein, being made primarily of chickpeas. This simple recipe will teach you how to make Hummus for a delicious health snack.

Ingredients:
2 tsp ground cumin
1 can (15 oz) garbanzo or chickpeas, drained & rinsed
Reserve 3 Tbsp of garbanzo bean liquid
2 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1 clove garlic, peeled and minced

Stir cumin in small dry skillet over medium-low heat for about 30 seconds. Remove from heat. Combine garbanzo beans, 3 Tbsp garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth. Add more garbanzo bean liquid if necessary for desired consistency. Season to taste with salt and pepper.

Crunchy Onion Chicken

I love those french fried onions but had only ever used them for Thanksgiving in green bean casserole until I found this recipe. Now I can use them at any time during the year for dinner. Quick and easy recipe.

Ingredients:
2 cups French fried onions
4 boneless skinless chicken breast
1 egg beaten

Crush French fried onions in plastic bag. Dip chicken into beaten egg. Then coat in onion crumbs. Bake at 400 degrees for 20 minutes. Serve with a side dish of vegetables such as green beans.

Chicken Tajine with Spring Vegetables

Tajine is a special dish named for the pot used to cook it. When you hear of a dish that is a Tajine, you should automatically think of cuisine from the Northern African countries of Morocco, Algeria & Tunisia. My fiancee is originally from Morocco, so I have been learning how to cook tajines. Although, I do not have any genuine Tajine pots, I have been able to make similar Tajine recipes with my American pots and pans. Plus my fiancee says they are just as good as when his mom used to cook for him! :)
Tajines usually consist of meat and or vegetables with a thick, seasoned sauce. Most tajines are served with bread to sop up the sauce. No part of the tajines are discarded.

Ingredients:
Makes 8 servings
1 lemon, halved
6 medium artichokes, stems trimmed to 1/2"
1/2 cup olive oil
1 lb. onions, chopped
8 large garlic cloves, chopped
3 Tbsp grated lemon peel
1 Tbsp ground coriander
2 tsp Hungarian sweet paprika
1 1/2 tsp ground ginger
1/4 tsp cayenne pepper
8 Tbsp chopped fresh parsley
8 Tbsp chopped fresh dill
8 Tbsp chopped fresh mint
4 lbs skinless boneless chicken thighs
4 cups chicken broth
3 fresh fennel bulbs, trimmed
5 large carrots, peeled, cut 1 inch length

Fill bowl with water, squeeze in lemon juice. Break off enough outer leaves of the artichokes to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise. Separate out choke, drop into lemon water. Heat 1/4 cup oil in skillet. Add onions and saute 5 minutes. Add next 7 ingredients and 6 Tbsp each of parsley, dill and mint. Saute for additional 3 minutes.
Move ingredients from skillet to large pot. Sprinkle chicken with salt and pepper. Heat 2 Tbsp of oil in skillet. Add 1/3 of chicken and saute 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken. Add broth to skillet and bring to a boil. Transfer to pot and add fennel and carrots. Drain artichokes and add to pot.
Bring tajine to a boil. Cover, and reduce heat. Simmer for 20 minutes. Uncover and simmer 15 minutes. Transfer chicken and vegetables to large bowl. Boil sauce 10 minutes. Return chicken and vegetables to sauce. Rewarm tajine. Transfer to large bowl. Sprinkle 2 Tbsp each parsley, dill, and mint.
Serve with bread!