Mexican Chocolate Pudding

One way to entertain myself and to keep my mind stimulated is to take cooking classes.

How many of you take cooking classes?  I think they are great!  The tips they give...teaching you new tricks and techniques.  Plus it is a great opportunity to taste new flavors and learn about new food products.  Who doesn't love that?

Recently I took a dinner class.  It's a private class in an intimate setting with 3 other people and the chef.  They focus on a theme and a cookbook, cooking courses from the book.  Then you are served a full 4 course dinner on special beautiful dinnerware and crystal.  Share the food and talking over the lessons with the chef is invaluable, and the personal attention you get is invaluable.  You gift to take with you is a copy of the cookbook.

The cookbook we previewed was Healthy in a Hurry by Karen Ansel, MS, RD & Charity Ferreira.  It is a great book with very simple, straightforward recipes, that are easy to prepare and healthy to eat.

Today's recipe showcases the dessert we had, Mexican Chocolate Pudding.  This pudding was so creamy, with a hint of spice, and a hint of heat.  I loved it.  It was the first thing I made after the class....of course!  I slightly adapted it to use just a little less cayenne pepper...I'm a wuss.

Some step by step pics...

 

 

Voila, the finish product!  YUM!

Mexican Chocolate Pudding
adapted from Healthy in a Hurry

serves 6

1/4 c light brown sugar
2 T cornstarch
1/2 t. cinnamon
pinch of cayenne pepper
1/8 t salt
2 c 2% low fat milk
2 egg yolks
4 oz bittersweet chocolate, chopped
1/2 t vanilla

In a small bowl, stir together brown sugar, cornstarch, cinnamon, cayenne pepper, and salt.  Set aside.

In a medium saucepan, whisk together milk and egg yolks.  Add brown sugar mixture, and mix well.  Bring to a simmer over medium heat, stirring constantly with a heatproof rubber spatula or a wooden spoon, until sugar  is dissolved and mixture begins to bubble around the edges of the pot, about 5 minutes.  Cook gently, stirring constantly for 1 minute longer, then remove from heat.  Stir in chocolate until melted and smooth, followed by vanilla.  

Spoon pudding into 6 ramekins or dessert glasses, dividing evenly, and smooth tops.  Place a piece of waxed paper directly on surface of each serving to prevent a skin from forming.  Refrigerate until well chilled, about 2 hours.  Serve cold.

Pecan Chicken Strips

I really like chicken.

I like's it's versatility.  It's kind of a blank canvas waiting for you to do something to it to jazz it up. It lends itself to building flavors with spices, marinades, or breading.  It can be baked, broiled, grilled, and sauteed.  So versatile.


So for easy weeknight meals, and for healthy eating (cause I'm a beef lover too!) I turn to chicken often for my dinner.  


This time I explored baking.  But not just plain old baked chicken.  I wanted a crispy crusted chicken.  So I came up with a pecan coating that just satisfied my craving.


Again, since this is a weeknight meal, I wanted something quick and easy to make.  This fit both goals equally.  Baking allows for the ease.  The oven takes care of the cooking for you.  And quick?  30 minute baking time!  Can't beat that, and it allows me to do other household chores while it's cooking.


I made mine with chicken tenders, however they are perfect with breasts as well.  Serve with a vegetable and a mixed green salad.  Such a great meal with wonderful complex flavors.

Pecan Chicken Strips


Serves 4


1 c cornflakes, crumbled
1/2 c chopped pecans
1/2 t garlic powder
1/2 t onion powder
salt & pepper
2 eggs, beaten
3/4 lb of chicken tenders


Preheat oven to 350 degrees.


In a pie plate or dipping pan combine the cornflakes, pecans, garlic powder, onion powder, salt and pepper.  In a separate plate place beaten eggs.


Dip the chicken tenders in the egg mixture, covering both sides. Dip in the cornflake pecan mixture, coating both sides.  Place a cooling rack inside a large cookie sheet, and place the chicken on the rack.  This will help keep the bottoms crispy when cooked.  Bake 30 minutes, or until chicken is done and juices run clear.

Winter Smoothie

I'm dreaming of summer, and the fruit it brings.

Longing for the abundance of the fruit I love.  Longing for a smoothie.

I know that I've made quite a few smoothies for you over the past year, but this one is special.  It truly is.  You see, it uses winter fruit.  Yes, there is such a thing!  Oranges, lemons, and persimmons, to name a few.

So I created a Winter Smoothie for you, combining the flavors of persimmons and oranges. Sweet and tart, it's ohhh soooo good!

Look at this color...awesome!

Enjoy your day and a smoothie!

Winter Smoothie

Ingredients

1 6 oz container vanilla flavored lite yogurt

1/2  medium banana

¼ cup orange juice

3 persimmons, peeled and diced

1/2 cup of ice cubes

Directions

Combine ingredients in a blender and mix until combined.  Serve in a tall glass with a straw.

A healthy glass of winter fruit!