Easy Chocolate Coconut Tart

This five ingredient Chocolate Coconut Tart couldn’t be easier or more seductive! A chocolate cookie crust contains a chocolate coconut ganache that’s sprinkled with coconut and chocolate curls.

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Can you believe it's only about 2 weeks until Valentine's Day?  Didn't we just celebrate New Years?  I can't believe how time flies.  Valentine's Day is a good reason to make a decadent dessert.  Can anyone say chocolate?  There nothing better than a dark chocolate sauce.  Add in some coconut and you have the dessert of your dreams in the form of a tart that reminds you of an Almond Joy bar!

CHOCOLATE COCONUT TART

This decadent dessert only needs five ingredients.  How easy is that?  A chocolate cookie crust holds a pool of chocolate coconut ganache that’s then sprinkled with chocolate curls and shredded coconut.  HEAVEN!

The chocolate coconut ganache flavor is definitely the star of this tart and is easy to make!  Heavy cream, dark chocolate chips and Smucker's Simple Delight Chocolate Coconut Flavored Topping are whisked together to make this decadent sauce.  The crust is a simple chocolate wafer cookie crushed and combined with some melted butter.  Couldn't be easier, really.

I hope you make this seductive tart for your Valentine this year, it totally sets the mood!

Enjoy!

Easy Chocolate Coconut Tart

serves 8-10

32 chocolate wafer cookies (I used Nabisco Famous Wafers)
6 Tbls butter, melted
1 1/4 cups heavy cream
1 cup dark chocolate chips
1 cup Smucker's Simple Delight Chocolate Coconut Flavored Topping
Garnish:  chocolate bar curls and shredded coconut

Preheat oven to 350 degrees.

In a food processor, add cookies and pulse until you have fine crumbs.  Add the melted butter and pulse until just combined.  

To a tart pan add cookie crumbs and press along the bottom and up the sides.  I use the bottom of a measuring cup to even it out and compact it down.  Place on a baking sheet and place in the preheated oven.  Bake 20 minutes or until set in the middle.  Remove and place on a wire rack.  Cool completely. 

Meanwhile, in a microwave safe bowl, add heavy cream, chocolate chips and chocolate coconut sauce. Microwave on high 1 minute and stir together until melted.  Pour the sauce into the cooled tart shell.  Refrigerate about 1-2 hours until set.  Garnish with chocolate curls and shredded coconut and serve.

Lemon Pepper Butter Chicken Breasts

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Winter citrus such as lemons, oranges, and big juicy grapefruits are in abundance right now in the grocery stores.  I love citrus, and each week I go and buy a big bag full to use in various recipes.

Today we are using lemons.  I love lemons!  Especially as a sauce in my food such as Mediterranean Lemon Chicken or Apricot Lemon Chicken.  I even put it in my soup, Greek Style Lemony Chicken and Orzo Soup.  The flavors just brighten everything.  Even salad dressing made with lemon and oil make the salads taste fresh and bright.  I can't get enough of them and when I have a bowl full I turn to an easy 30 minute chicken meal on a busy weeknight.

LEMON PEPPER BUTTER CHICKEN BREASTS

What makes this dish different than other lemon chicken dishes?  Well, for one it's cooked in butter.  Yes, I said butter.  Not to be confused with the wonderful Indian dish, Butter Chicken, this chicken is cooked in a fat, which is butter instead of oil.  This creates a golden brown chicken that is tender and moist.  Add some lemon juice to that, along with spiced up lemon pepper seasoning and you have one heck of a chicken dish that is served with the brightest lemon sauce around!

You can have this on the table in 30 minutes so it screams weeknight meal! 

Add a side of rice, pasta, or a green vegetable and you are good to go.

Enjoy!

Lemon Pepper Butter Chicken Breasts

serves 4

4 boneless skinless chicken breast halves

2 teaspoons lemon pepper seasoning

1/3 cup flour
1/2 teaspoon salt
4 Tbls butter
1 lemon, sliced
2 Tbls lemon juice
Hot cooked rice (optional)


Place each chicken breast half between two pieces of plastic wrap.  Sprinkle both sides of the chicken breasts with the lemon pepper.  In a pan combine the flour, and salt.   Dredge chicken in the flour mixture.

In a large skillet over medium heat add butter and allow to melt.  Add the chicken breasts to the butter and cook each side about 5 minutes until brown and no longer pink inside.  Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return the chicken to the skillet.  Add lemon juice over the chicken breasts. Cook for 2 to 3 minutes until pan juices are slightly reduced.

Serve chicken and lemon slices over rice if desired.  

Optimize your cooking time: One Pot Meat Lovers Pizza Ravioli Bake

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I'm and avid cookbook hoarder collector.  I have tons of cookbooks that I've collected over the years.

At some point (when my bookcase was full!) I had to stop buying them.  But then the magic of the Kindle Fire was born that allows you to buy kindle cookbook versions and store them digitally.  Woohoo!  I'm back to collecting cookbooks without taking up literal space in my house.  How dangerous is that?

One of my recent purchases is by the blogger Joanne Cismaru of the blog, Jo Cooks.  She has a wonderful blog and her book is titled "30 Minute One Pot Meals" which is geared toward busy cooks who need fast flavorful meals on the table in 30 minutes, using 1 pan!  Sounds perfect for me during hectic weeknights.

Browsing the book I came across a recipe for Quick Pizza Tortellini Bake.  This sounded sooo good, plus I get to use my newest 10" Cast Iron Skillet.  Since I didn't have exactly all the ingredients she used I made a variation of that and One Pot Meat Lovers Pizza Ravioli Bake was born.

ONE POT MEAT LOVERS PIZZA RAVIOLI BAKE

Filled with hearty sausage filled ravioli and cooked in a mouthwatering sauce that has pepperoni in it, then topped with cheese that melts into ooey gooey goodness.  This is seriously one kick-ass meal!  Everyone, especially the kids, will love it! 

As everything is made in one skillet, you can optimize your cooking time and get dinner on the table quickly, in 30 minutes in this case.  Using one pan also makes clean up a breeze.  Don't you love that?  I sure do!  This was such a tasty dinner and if you crave pizza but only have pasta on hand make this dish.  It will satisfy your cravings so you don't even miss the crust!

Enjoy!

Kitchen Note:  I found Guy Fieri's Pepperoni Marinara at my local grocery store.  I've also seen it at Walmart.  You can also purchase individual bottle online here or use your favorite marinara.








One Pot Meat Lovers Pizza Ravioli Bake

adapted from Quick Pizza Tortellini Bake, "30 Minute One Pot Meals" cookbook

serves 6

10 oz pkg Sausage Ravioli
2 c Pepperoni Marinara (Guy Fieri)
1/2 water
1 1/2 c mozzarella cheese, shredded
1/3 c mini pepperoni
Garnish:  fresh chopped basil

Preheat oven to 425 degrees.  Spray a large oven proof skillet with cooking spray.

Add the ravioli to the skillet.  Pour the marinara sauce over the top, trying to cover all the pasta.  Add the water to the skillet (do not stir).  Sprinkle the cheese over the top and then add the mini pepperoni.

Place in the oven and bake for 25 minutes.  Remove with oven and garnish with basil if desired.