I have a small family. This recipe was just right for 3 medium sized boneless, skinless chicken breasts. Feel free to adjust for your family size.
Apple Stuffed Chicken:
Filling:
1 medium Granny Smith apple (coarsely chopped with the skin on)
2 cloves of garlic (pressed)
2 green onions (coarsely chopped)
1/2 tsp sage(dried or fresh)
1/2 tsp thyme (dried or fresh)
1 tsp lemon juice
1 tsp olive oil
salt and pepper
Chicken:
3 medium boneless, skinless breasts sliced horizontally and pounded flat. 1/4 inch thick.
1 tsp olive oil
Heat oil in a medium or large skillet over medium high heat. Saute apples, garlic, green onions, lemon juice, sage, and thyme for about 1-2 minutes. Do not cook the apples until they are mushy.
Slice the chicken breast horizontally and fold open. Make sure you don't cut them all the way in half. Place the chicken in a large Ziploc bag. I used a rolling pin to pound the chicken to about a 1/4 inch thickness. If you pound them too thin, they will fall apart.
After you have sauteed the apple mix for 1-2 minutes, remove from the heat and pulse in a food processor 2-3 times. You want to break the apples down a bit but you don't want to create a paste. Spread 1/3 of the apple mix onto a chicken breast. Sprinkle with salt and pepper. Repeat with the 2 remaining chicken breasts.
Roll the chicken up lengthwise and tie it with kitchen string every few inches to hold the roll together. Repeat with the remaining chicken breasts.
Preheat your oven to 350 degrees F. Add 1 tsp of oil to a large oven proof skillet over medium heat. Place the chicken in the skillet. Brown the chicken on all sides, turning every few minutes. This should take about 10 minutes. After the chicken is thoroughly browned, place the skillet in the oven to finish cooking, about 10 minutes. Check the internal temperature with a meat thermometer. Cook until the center reaches 165 degrees F. Remove from the oven and let the chicken rest on a cutting board for about 3-5 minutes before slicing.
Slice away. Make sure you cut the string off so you don't accidentally eat it. Serve with your favorite side dishes. Enjoy!!!
In a stainless steel bowl placed over a pan of simmering water (double boiler), whisk together the eggs, sugar and lemon juice. Stir constantly to prevent the eggs from curdling. The mixture will begin to thicken up, like sour cream. This can take anywhere from 5-10 minutes. Check the temperature of the mixture. It needs to cook until it reaches 160 degrees F. I just dipped an instant read thermometer into the mix. Once it reaches 160 degrees, remove from the heat and strain the mix through a fine mesh strainer into a bowl to get any little cooked egg pieces out.
Whisk the butter in until it is completely melted and stir in the lemon zest. Cover with plastic wrap. Push the plastic wrap down onto the top of the lemon curd to prevent a skin from forming. Refrigerate for at least an hour. This can be made a day or two ahead of time. The lemon curd will thicken a bit more as it cools. This makes about 1-1/2 cups of lemon curd.
For the rest of the topping; mix equal parts of lemon curd and Greek yogurt together.
Spread a little lemon/yogurt mix over the warm, fresh waffle and top with some toasted meringue. 
The original French bread baking instructions call for 35 minutes of baking, cover with foil, and bake another 35 minutes. I reduced the time by 5 minutes before covering with foil and reduced by 5 minutes after covering with foil for a total 60 minutes of baking. 
The results turned out great. I ended up with 4 hearty, rustic, sub-sandwich loaves.
In a medium bowl, combine all the ingredients for the meatballs. Mix thoroughly with your hands.
Line a baking sheet with plastic wrap. Using a Tablespoon, scoop out 1 spoonful of meatball mix and shape into a roughly 1 inch diameter meatballs. Note: use a little water in the palm of your hand to help roll the meatballs without them sticking to your hand. Also, try to roll the meatballs just until firm and held together. Avoid compacting the meatballs too tightly. Place the finished meatballs on the plastic wrap lined pan. Cover the raw meatballs with plastic wrap and refrigerate for at least 30 minutes prior to cooking. The meatballs could even be made the day before you plan to eat them.
For part of the sandwich filling; combine the carrots, radish, rice vinegar, sugar, and salt in a medium bowl. Set aside.
To cook the meatballs, heat 1 Tbs of sesame oil in a skillet over medium high heat. Working in batches, cook the meatballs, leaving plenty of space between each one. Turn the meatballs frequently to cook all sides. it should take about 15 minutes per batch of meatballs. I used an instant read thermometer to check the internal temperature. Pork should be cooked to an internal temperature of 160 degrees F. Preheat your oven to 300 degrees F. As the batches of meatballs are cooked, placed the finished ones in a baking dish in the oven to stay warm.
Let's put it all together. Slice the bread in half lengthwise, leaving the back of the loaf attached like a little hinge. Spread the hot chili mayonnaise on the inside top and bottom of the bread. Drain the liquid from carrot/radish mix. Place 1-2 heaping spoonfuls of carrot/radish mix along with 4-5 warm meatballs inside the sandwich. Add a few sprigs of cilantro and some slices of jalapeno (if desired.) I can't even begin to accurately describe how all the flavors explode in this sandwich. You get some heat from the sriracha, a little sweetness from the pickled carrots and radish, tenderness from the meatballs, and crunch from the bread. This is one incredible sandwich. I can't wait to try some of the other amazing meatball recipes from Bon Appetit. Enjoy!!!
In a microwave safe bowl, add the chocolate chips, butterscotch chips, and peanut butter. Microwave at 70% power for 2 minutes. After 2 minutes, stir the chips around. If they are not quite melted all the way, microwave for another 30 seconds.
Next, stir the peanuts into the melted chocolate/butterscotch/peanut butter.
Empty the package of mini marshmallows into a large bowl. Slowly pour in the 
Finally, line a 9x13 pan with tin foil. Pour the coated marshmallows into the pan and spread evenly. Refrigerate for at least an hour before cutting.
There is a little Christmas magic in every bite. These bars are so simple and have such a great combination of flavors. Make some up today, you won't be disappointed. I hope everyone has a Merry Christmas!!!!
Start by lining the bottom of your spring form pan with parchment paper. Take the cookie wafers and pulse them in a food processor a couple times. Add the sugar and nutmeg and pulse again until mixed. While the food processor is running, pour in the melted butter. Try not to spill it all over like I did. Take the crust mixture and pour it into the pan. I used a flat bottom drinking glass to press the crust evenly across the bottom and up the sides of the pan. Don't worry if the crust doesn't go all the way up the side. Just try to make it even throughout.
To make the ganache, bring the cream to simmer in a large sauce pan. Remove from the heat; add the chopped chocolate and Kahlua. Whisk until the chocolate is melted and the ganache is smooth. Pour about a 1-1/2 cups of the ganache into the spring form pan over the bottom crust to make a nice fudgy layer. Place the spring form pan with the crust and ganache in the freezer for 30 minutes. Keep the remaining ganache at room temperature.
While the ganache is cooling in the freezer; let's throw the filling together. Now is a good time to pre-heat your oven to 350 degrees F. Using a stand mixer; beat together the cream cheese and sugar until thoroughly combined. Next beat in the gf flour. In a small bowl; combine the rum, instant espresso powder, vanilla, and molasses until the espresso powder dissolves. Pour the rum/espresso liquid into the cream cheese and beat until thoroughly mixed; scraping down the sides as necessary. Finally, beat in the eggs one at a time; scraping down the sides after each one.
Remove the spring form pan from the freezer. Pour the cheesecake mixture in, it will go almost all the way to the top. Place on a rimmed baking sheet and bake until the top puffs up and doesn't jiggle too much in the middle; about 50-60 minutes. (a little jiggle in the middle is OK) For the topping, whisk together the sour cream, sugar, and vanilla. After the cheesecake has baked 50-60 minutes, pour the sour cream mix over the hot cheesecake and return to the oven for 15 minutes. Allow to cool for 15-20 minutes, then refrigerate for at least 3 hours.
Take a knife and run it along the edge of the pan to release the sides. Fill a pastry bag with some remaining ganache and decorate your little heart out. Top with a few well placed chocolate covered espresso beans for a little more kick. Refrigerate for at least 6 more hours before serving. It is definitely best to make this the day before you plan to serve it.
Go ahead, dig in. You only have a couple more weeks before those New Year's resolutions kick in. Enjoy!!!
One day Chocolate and Sugar decided to hop in to a whirlpool to relax with a few friends. GF flour went in first followed by Xanthan Gum. Chocolate or "Cocoa" as some of his friends called him went in next. Sugar, Salt, and Baking Soda all joined the gang in the whirlpool. They took a spin around a couple times just until they were all dizzy and mixed up. They were having fun playing in the whirlpool but something just seemed to be missing.
Everything got very quiet. Out of the corner of his eye, Chocolate saw this figure with the sun glistening off of her skin. "Whhoo...whoo are you?" Chocolate stammered. "My name is Butter," replied the mysterious figure. " I just moved here." "Can I join you in the whirlpool?" asked Butter. Before Chocolate could say a word, Sugar yelled out; "Sure, there's room for everyone!" Butter was very tall, about 14 tablespoons tall to be exact. She made her way over to the whirlpool. As the whirlpool swirled around, butter eased herself into the swirling mix 1 tablespoon at a time until she was all the way in. Milk and Vanilla were always running late. They showed up and jumped in at the last minute.
It was getting a bit late. Butter said that she should hurry back home before her family starts to worry. As Butter tried to get out of the whirlpool, she realized that she was stuck to all her new friends. All that spinning in the whirlpool had mixed them together. "It's OK." said Sugar. "Tell you what, we'll all just come back to your house to meet your family." So the whole gang got out of the whirlpool together and formed into a log about 12-14 inches long. They wrapped themselves in a parchment paper beach towel and went to Butter's house located in the Refrigerator District. The new friends stayed at Butter's house for about 1-2 hours. They lost track of time because they were having such fun.
It came time for everyone to go home but they were still stuck together. What a dilemma. "What if we slice this log into 1/8" - 1/4" pieces?" asked Sugar. "Great idea!" said Butter. "But I'm so cold" exclaimed Chocolate. "Here, let's lay down on a parchment lined pan and cruise into a 350 degree F oven for 12-15 minutes to warm up." said Sugar. 
So all the friends warmed up in the oven before going their separate ways. Something magical had happened that day. Butter, Sugar, and Chocolate realized that they would be best friends forever. Little did they know, they were about to meet some more new friends who would transform them into something even more special. To be continued.............. 
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