Happy National Chocolate Mint Day!

 

What? You don’t know the date of National Chocolate Mint Day? Honestly, neither did I. Until a bottle of Brancamenta, a minty-fresh herbal liquor appeared in my mailbox. Accompanying the bottle was a note asking me to try it, and if I liked it as much as they thought I might, to develop a drink recipe using chocolate and the minty goodness.

I have strong opinions on chocolate and mint. I never liked the ubiquitous slices of “grasshopper pie” that appeared as dessert at the Ole Miss sorority house. I’m not a fan of chocolate mint ice cream, and the venerable creamy grasshopper drink doesn’t entice me at all. 

So, what to do? I turned to my true chocolate-mint love - deep dark almost bitter chocolate with the fresh taste of mint. Adding the herbal kick of Bracamenta just makes it better. Less sweet, richer, more interesting, more grown-up and less ice cream cone sweet.

I went to the kitchen to discover the best, most interesting combo of flavors. My eureka moment was when I mixed up a batch of milkshakes. An Adult Chocolate Mint Milkshake was born. It’s not hard to finish an easy, delicious, not too sweet and full of flavor creation from the blender. After my taste taster gave his verdict, (as a chef its wonderful to be married), I packed it up last week and carried it everywhere!

On Monday, I was a guest on Atlanta & Company. Of course we had to end our Valentine’s Day segment with a Chocolate Mint Milkshake.

On Wednesday, I served it up to a “Girls Night In” class at the Thomas F Chapman Family Cancer Wellness Center at Piedmont Atlanta.

On Friday, my friend and fab food photographer Chloe Clark took glamour shots, right before I served it up to a group of friends.

Creamy without the cream, only 5 ingredients, full of big chocolate mint taste, here’s the recipe for you to enjoy!

“Adult” Chocolate Mint Milkshakes

3 Cups Ice

1 Cup Almond Cashew Milk, (unsweetened)

¼ Cup Unsweetened Cocoa

2 TB Powdered Sugar

Dash Vanilla

2 TB Bracamenta (Italian Mint Liqueur)

Add the ice and remaining ingredients to a high-speed blender. (Use the smoothie feature on your blender to make a drink the consistency of a milkshake.)

And just because I love that bitter-chocolate-mint taste, I couldn’t resist coming up with another recipe. This one is not a drink, but a luscious dessert, one that my classes have been unable-to-resist. Its fudgy, a little better for you, and easy to make. If you’re into eating gluten free this cake fits right into your lifestyle.

Chocolate Mint Quinoa Cake

2 Cups Cooked Quinoa (3/4 Cup Dry Quinoa, cooked and cooled)

1/3 Cup Unsweetened Almond Milk

2 Large Eggs AND 4 Egg Whites

1 Tsp Vanilla Extract

1/2 Cup Grapeseed Oil

1/4 Cup Unsalted Butter, melted

1 Cup Fine Raw Sugar

1 Cup Unsweetened Cocoa Powder

½ Tsp Baking Soda

1 ½ Tsp Baking Powder

1/2 Tsp Fine Sea Salt

*Chocolate Mint Frosting*

Step One Preheat the oven to 350°F and line a 9x13” pan with parchment paper and coat with nonstick spray. * Place the can of Coconut Milk in the freezer.

Step Two In a blender, combine the eggs, almond milk and vanilla and blend to combine. Add the quinoa, oil and butter then blend until smooth.

Step Three Sift together the dry ingredients in a large bowl. Add the wet ingredients in the blender to the bowl and whisk together until just combined. Scrape the batter into the prepared pan and bake for 30 minutes. Remove the cake from the oven and allow to cool completely.

*Chocolate Mint Frosting

1 (13.5 ounce) Can Coconut milk, taken from the freezer

10 Oz Dark Chocolate Chopped


1 – 2 TB Bracamenta

Melt the chocolate in a sauce pan over low-medium heat. Remove the coconut milk from the freezer but don’t shake the can or turn it upside down before opening. Scoop out the solid part and put it into the pan with the chocolate. Melt the coconut and chocolate together, remove from the heat and add the Bracamenta. Transfer the mixture to a large bowl that you can whip it in later. Allow to cool in the fridge for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for about a minute, or until fluffy. Frost the cooled cake and return it to the fridge until serving. 

What happened after the right shot:)

By the way, the date of International Chocolate Mint Day is February 19^th. I was sent the bottle of Bracamenta to review – but would never do so if I didn’t like it. I think you will too!

Chocolate, Chocolate, Chocolate! Eating and Cooking

Shrimp and Chocolate? Yes - if its unsweetened chocolate combined with the luscious flavors of Mexico. Here's an easy and luscious salad that is a perfect entree to share for your Valentine celebration - even if its just for you! 

Spicy Cocoa Shrimp Salad – Cilantro

1 TB Hot Sauce

1/2 Tsp Ancho Chili Powder

½ Tsp Unsweetened Cocoa Powder

½ Tsp Turmeric

1/2 Tsp Cumin

2 TB Lime Juice

1 TB Lime Zest

2 TB EVOO

½ Tsp Sea Salt

1 LB Large (10 – 16) Shrimp, peeled and deveined

2 Cups Shredded Napa Cabbage

1 Cup Shredded Carrots

1 Cup Shredded Red Cabbage

1 Cup Prepared Tomatillo Salsa (I like Frontera)

1 Avocado in Slices

1 Red Pepper, Cut in Strips

1 Jalapeno, cut in thin rings (if desired)

2 Chopped Green Onions

½ Cup Chopped Cilantro

Step One

Whisk the hot sauce, chili powder, cocoa, turmeric, cumin, lime juice, evoo and sea salt together. Place the shrimp in a plastic bag and then drizzle the mixture on the shrimp. Massage the bag so the shrimp is all coated and then set aside for 30 minutes.

Step Two

Remove the shrimp from the bag and discard any remaining marinade. Grill the shrimp, (on a grill pan or cast iron skillet) until cooked through – about 2 minutes. Toss the napa, carrots and red cabbage together and place on a platter. Top with the shrimp and slices of avocado, peppers and onions. Drizzle with the salsa and sprinkle the cilantro over the top.

TWO important things to keep in mind when cooking with chocolate in savory recipes:

Less is more! Just a teaspoon can add the deep rich flavor of unsweetened chocolate. And remember - its only unsweetened chocolate, (sometimes called cocoa powder), that we use in savory dishes. Always start experimenting with a small amount - like a half teaspoon before adding more.

Think of the other ingredients - if you are channeling the flavors of Mexico, as I am here, Mole comes to mind. Sauce-y chicken and turkey dishes are perfect with the addition of unsweetened cocoa powder. Also, try chiles and hearty stews that are made with beans and rice. They can always use the fruity-bitter taste of unsweetened chocolate!

Winter Warm - Fireplace Cozy - Big Game Chili

Yup, its that Chili time of the year. Frosty and Blustery outside, inside warm and cozy. Chili time...

The last couple years I've started a new tradition. A new chili recipe for the big game AND the cold weather. Everyone has to have a chili recipe for the Super Bowl, and what's better than chili when you're chilly? (Sorry, couldn't resist the cheezy joke)

This year, I decided to really shake it up by using chopped mushrooms in my chili. I promise! That if you don't tell, I won't. The texture and flavor of these mushrooms mimic ground meat perfectly. And they are so easy to make. If you were making a ground beef or ground turkey chili, wouldn't you sauté the meat first? Exactly what we are going to do in this recipe, too!

Big Game Chili (With a Secret) 

3 TB Grapeseed or Canola Oil, divided

2 Cups Chopped Red Onions

2 Cups Chopped Peppers - Your choice of anything you like. If you want it mild, choose bell peppers, spicier use jalepeno, serrano, banana peppers, etc. How bout a combo?

2 TB Chili Powder

1 TB Smoked Paprika

1 TB Turmeric

1 Tsp Sea Salt

1/2 Tsp Freshly Ground Black Pepper

1/2 Tsp Hot Sauce - your choice.

4 Grated Garlic Cloves

2 (28 OZ) Cans Fire Roasted Tomatoes

4 Cups Cooked or Canned Beans - your choice. I used red beans and black beans, but anything is up for grabs like pinto or kidney beans, navy beans or even chickpeas!

1 (12 OZ) Can Stout or Dark Beer - or veg stock 

3 (16 OZ) Packages Baby Bella Mushrooms

Sea Salt and Freshly Ground Black Pepper

Garnishes like cilantro, chopped onion, avocado, cheese, pumpkin seeds, lime wedges, salsa etc.

Step One Heat 2 TB of oil in a stockpot and add the onions and peppers, chili powder, smoked paprika, turmeric, salt, pepper and hot sauce. Cook and stir over medium heat until the onions and peppers are very soft. Add the grated garlic and cook until aromatic about a minute.

Step Two Add in the tomatoes, beans and beer. Bring to simmer and cook over medium heat for about thirty minutes.

Step Three While the chili is cooking, chop the mushrooms finely in a food processor, filling the processor only half full and using the pulse feature to chop the mushrooms. When all are chopped, heat the remaining 1 TB of oil in a large sauté pan, and sauté the mushrooms, (seasoned with salt and pepper), in three batches until all the liquid is absorbed and the mushrooms are browned. Add the cooked mushrooms to the simmering pot of chili and cook for an additional 15 minutes, or until all the flavors are incorporated and the chili is warm. Serve the chili with your desired garnishes.

Kicking the New Year Off Right - A Bright and Refreshing Salad Dressing and Ways to Use it!

Happy New Year! If you are thinking about better-for-you eating, I have an incredibly delicious way to get excited about it. The way I see it, the only way to continue past the first few weeks of this resolution time of the year is to make the food you eat absolutely "craveable".  One way to do it - BIG FLAVOR. That's what citrus brings. Stand in the produce section of any store this month and you'll see big bags of roly-poly clementines, fat oranges and gi-normous colorful grapefruit. All perfect to pair with warm comfort food favorites like stews and soups and casseroles.

I developed this recipe for a favorite meal full of protein-packed goodies like beans, quinoa and mushrooms. All that heavy food needed a lift. That's where this dressing comes in! Drizzled over a platter of citrus and frozen, (or fresh) berries it adds a kick of fresh flavor - not to mention color.

Once I served up the dressing on a salad, I knew it was a hit. Later, when thinking about an appearance on Atlanta and Company, (a TV show on 11 Alive here in Atlanta), I knew I had to share the recipe - it is THAT good. I wanted to brainstorm a new way to use it - the show was all about better-for-you appetizers.

Eureka! Playing with a bag of clementines gave me my answer. Two tiny segments, the fresh taste of basil, and a little salty prosciutto wrapped around the bright tangy fruit made an excellent bite. To make it better? A drizzle of the dressing.

Below are two totally different ways I've used the easy-to-make bright and refreshing dressing. I'm still coming up with more ideas - like using the dressing as a quick marinade for white fish, or as a dip for grilled shrimp. How good does that sound? But I know that there are still lots of ideas - what are yours?

The recipe is SO good - when I passed it on to a friend she made it for New Years Eve and posted this picture to her Facebook page!

Tart and Sweet Orange, Berry and Pomegranate Salad

4 Navel Oranges

2 Cups Blueberries (Can be Frozen)

½  Cup Pomegranate Arils

DRESSING

1 TB Maple Syrup

1 TB Honey

Juice and Zest of a Lime

¼ Tsp Ground Cardamom

¼ Tsp Cinnamon

Baby Lettuces

Radicchio

¼ Cup Chopped Toasted Pistachios

Step One Peel the fruit and cut in rounds over a bowl.

Step Two Drain any excess juice from the fruit into a sauté pan. Add the syrup, honey, lime juice and zest, cardamom and cinnamon to the saucepan. Bring to a boil and reduce heat to low. Simmer for a minute or two and then remove from heat and let cool. Pour over fruit mixture and toss until all the fruit is coated. Serve on a bed of baby lettuce and radichio and sprinkle with nuts.

Clementine and Prosciutto Skewers with Lime Honey Drizzle

Seasonal fruit, wrapped in a basil leaf and a little Prosciutto and drizzled with a little dressing – served on a skewer.

DRESSING or DRIZZLE

1 TB Maple Syrup

1 TB Honey

Juice and Zest of a Lime

¼ Tsp Ground Cardamom

¼ Tsp Cinnamon

4 Clementines, Separated into 2-segment wedges

1 Bunch Basil, in Julienne Strips

4 OZ Thinly Sliced Prosciutto

Step One Add the maple syrup, honey, zest and juice and lime, cardamom and cinnamon to a jar and shake well.

Step Two Wrap a piece of the basil, and then a strip of Prosciutto around each 2-segment wedge of clementine. Skewer, and then drizzle with the lime honey dressing.

WHATS that fruit under the skewers? Its a POMMELO. A citrus fruit from Southeast Asia that is juicy and sweet - kinda like a sweet grapefruit. Isn't it gorgeous - I found it at the regular grocery store. Not only is it delicious, its also glamorous when used with the pretty skewers!