I found this scrumptious Chocolate Orange Mousse recipe from TK member Riley, who paired the classic flavors of orange and chocolate to create this easy dream of a dessert. The best part is that you can make them in Mason jars of many sizes instead of ramekins and simply screw a lid on top and save them for any day of the week.

 
 
 

Here’s what you’ll need: heavy whipping cream, white wine vinegar, an orange, eggs (separated), dark chocolate, and sugar or honey (I substituted honey for the sugar the recipe calls for).

Whisk the heavy cream with an electric mixer on medium speed until soft peaks form.

 
 
 

Add the orange juice.

 
 
 

Then the orange zest.

 
 
 

Beat until stiff peaks form.

 
 
 

In a separate bowl, beat the egg whites and vinegar until frothy.

 
 
 

Gradually add the honey.

 
 
 

Beat until stiff peaks form.

 
 
 

Chop the chocolate.

Melt the chocolate in a bowl that has been placed over a pot of simmering water, stirring until completely smooth.

Remove from the heat, add the egg yolks, and whisk until fully combined.

Whisk a quarter of the egg whites into the chocolate mixture to combine.

 
 
 

Gradually fold in the remaining egg whites in three parts.

 
 
 

Mix until just fully incorporated.

Pour the chocolate into ramekins. Then chill in the fridge for at least 2 hours, until firm.

Garnish with a slice of orange and take a big bite! You won’t be able to put it away. Thanks for the recipe, Riley! For other easy crowd-pleasers, check out her blog My Daily Morsel.

Printable Recipe

Chocolate Orange Mousse

by Riley - My Daily Morsel on October 15, 2013 in Desserts October 15, 2013 Desserts

See post on Riley - My Daily Morsel’s site!

0.00 Mitt(s) 0 Rating(s)

Prep Time: 2 hrs 30 mins

Cook Time: -

Difficulty: Easy

Servings: 6

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Light and airy orange-scented chocolate mousse.

Ingredients

• 1 cup Heavy Cream
• 2 Tablespoons Orange Zest
• 1 Tablespoon Fresh Orange Juice
• 3 whole Eggs, Separated
• ⅛ teaspoons White Vinegar
• 2 Tablespoons Sugar
• 8 ounces, weight Bittersweet Chocolate, Chopped

Preparation Instructions

Beat the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form. Add the orange zest and orange juice and continue to beat until stiff peaks form. Set aside.

Beat the egg whites and vinegar in a separate bowl until frothy. Gradually add the sugar and beat until stiff peaks form.

Meanwhile, melt the chocolate in a large bowl placed over a pot of simmering water (or a double boiler), stirring until completely smooth. Remove from the heat, add the egg yolks into the melted chocolate and whisk until fully combined. Whisk one-fourth of the egg whites into the chocolate mixture to combine. Gradually fold in the remaining egg whites and whipped cream in three parts, mixing just until incorporated.

Divide the mixture between six 6-ounce ramekins and chill in the refrigerator for at least 2 hours, until firm.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
I’m convinced that I should be living in Texas. Mostly because eating queso for breakfast, lunch and dinner is totally acceptable there. Here in LA? Not so much! But whatever. I do what I want, and this Garlic and Mushroom Queso Fundido was screaming my name.

It’s the most epic game day food ever invented and when I made it a few days ago, I literally died. Yes, Stephanie killed me. Okay, not really, but you get the point. Ooey gooey melted cheese with plenty of mushrooms and onions and a hint of spice? Oh, I think so.

Ready for this? Okay, let’s go!

Let’s start by sautéing some onions.

Add in the sliced mushrooms and give them a quick stir.

Let’s add some more flavor and throw in some garlic!

Saute everything together until the mushrooms are just caramelized and delicious.

Hit the mushroom mixture with some herbs and spice (Stephanie uses cayenne, thyme, and salt and pepper) and stir it all to combine. Remove the mixture from the pan and set it aside for a hot second.

Place half of the cheese into the skillet.

Top the cheese with the mushroom mixture.

And then pile on even more cheese! Oh my. I can’t even handle the suspense.

Carefully place the skillet into the oven and let the cheese get melty and golden brown on top.

Add some fresh cilantro because it’s the right thing to do.

And get ready to dig in!

A huge thank you to Stephanie from Girl Versus Dough for such a crazy delicious recipe! I wish we could all eat queso for every meal for the rest of our lives. That’s totally acceptable, right?

Printable Recipe

Garlic and Mushroom Queso Fundido

by Stephanie | Girl Versus Dough on April 29, 2013 in Appetizers, Warm Dips April 29, 2013 AppetizersWarm Dips

See post on Stephanie | Girl Versus Dough’s site!

5.00 Mitt(s) 1 Rating(s)

Prep Time: 10 mins

Cook Time: 15 mins

Difficulty: Easy

Servings: 4

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Garlicky, mushroomy cheese dip. You know you want to face plant in it.

Ingredients

• 2 Tablespoons Olive Oil
• ¼ cups Chopped Red Or Yellow Onion
• 1 cup Sliced White Mushrooms
• 4 teaspoons Minced Garlic
• 1 teaspoon Dried Thyme
• ½ teaspoons Cayenne Pepper
• Salt And Pepper, to taste
• 2 cups Shredded Mozzarella Cheese
• 1 Tablespoon Chopped Fresh Cilantro

Preparation Instructions

Heat oven to 425 F. In a medium skillet over medium heat, heat olive oil. Add onions and cook until translucent, about 3 minutes. Add mushrooms and garlic and cook until mushrooms have released all their liquid, about 5 minutes. Remove skillet from heat; stir in thyme, cayenne pepper and salt and pepper to taste. Set aside.

Sprinkle 1 cup of shredded cheese in the bottom of a 9-inch pie plate. Top with half of the mushroom mixture. Sprinkle with the remaining cheese then top with remaining mushroom mixture. Place pie plate in the oven and bake until cheese is melted, browned and bubbly, about 15 minutes.

Remove from oven and sprinkle with fresh cilantro. Serve immediately.

Recipe adapted from Every Day with Rachael Ray.

 
 
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Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

 
Nothing says “comfort food” quite like pumpkin. While you just can’t beat a creamy pumpkin pie or a batch of pumpkin scones, this tasty squash works just as well in savory dishes. Chicken enchiladas are always a cause for excitement in my house and this healthy Pumpkin Enchiladas version by Tasty Kitchen member Ann, packed with shredded chicken, sautéed bell peppers and a creamy pumpkin yogurt mixture, was a big hit. In fact, my family didn’t even notice that they were healthy because they are cheesy and full of flavor.

For this recipe, you will need butter, onion, red bell peppers, shredded chicken, Cotija or Parmesan cheese, a jalapeno pepper, garlic, pumpkin puree, chili powder, cumin, oregano, Greek yogurt, chicken stock and corn tortillas.

Preheat the oven to 425ºF. Melt butter in a skillet over medium heat. Add diced onion and bell peppers. Sauté the onions and peppers until soft, about 5 minutes.

Remove the seeds from the jalapeno and dice it. Smash the garlic cloves. Set aside for the sauce.

Place shredded chicken in a large bowl.

Add sautéed onion and peppers, 1/4 cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.

Place the chopped jalapeño and garlic in a food processor and pulse to mince. Add the pumpkin puree …

Chili powder …

Cumin …

Oregano …

… and finally the Greek Yogurt and chicken stock. Pulse to combine.

Pour 1 cup of sauce in the bottom of an 8×13 baking dish.

Heat the tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about 1/2 cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.

Pour the remaining sauce over the tortillas.

Top with grated cheddar and remaining 1/4 cup Cotija (or Parmesan).

Bake for 25-30 minutes, or until cheese is melted. Garnish with green onions and chopped cilantro.

Thanks so much to Ann for this wonderful recipe. Be sure to visit her site, How Crazy Cooks. Another pumpkin recipe caught my eye: her Pumpkin Chorizo Black Bean Nachos, perfect for game day. And then there are the Garlicky Gorgonzola Mashed Potatoes that would be a fantastic way to jazz up a classic. Check them out!

Printable Recipe

Pumpkin Enchiladas

by Crystal Ann on September 21, 2013 in Main Courses September 21, 2013 Main Courses

See post on Crystal Ann’s site!

5.00 Mitt(s) 4 Rating(s)

Prep Time: 20 mins

Cook Time: 30 mins

Difficulty: Easy

Servings: 4

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Enchiladas made with chicken, bell peppers, pumpkin, and white cheddar cheese. An easy delicious fall meal.

Ingredients

• 2 Tablespoons Butter
• ½ whole Large Sweet Onion (Such As Vidalia), Diced
• 2 whole Small Bell Peppers, Diced
• 3 cups Cooked, Shredded Chicken
• ½ cups Grated Cotija Cheese (Or Parmesan), Divided
• Salt And Pepper, to taste
• 1 whole Jalapeno, Seeded And Rough Chopped
• 2 cloves Garlic, Peeled And Smashed
• 1 cup Pumpkin Puree
• 1 teaspoon Chili Powder
• ½ teaspoons Cumin
• ¼ teaspoons Dry Oregano
• ¾ cups Plain, Low-fat Greek Yogurt
• ½ cups Unsalted Chicken Stock
• 8 whole Small Corn Tortillas
• 1 cup Grated White Cheddar Cheese
• Green Onions, For Garnish
• Fresh Cilantro For Garnish

Preparation Instructions

Preheat the oven to 425ºF. Melt butter in a skillet over medium heat. Add onion and bell peppers. Sauté the onions and peppers until soft, about 5 minutes.

Place shredded chicken in a large bowl. Add sautéed onion and peppers, ¼ cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.

Place the chopped jalapeño and garlic in a food processor and pulse to mince. Add the pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine.

Pour 1 cup of sauce in the bottom of an 8×13 baking dish. Heat the tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.

Pour the remaining sauce over the tortillas. Top with grated cheddar, remaining ¼ cup Cotija (or Parmesan), and bake for 25-30 minutes, or until cheese is melted. Garnish with green onions and chopped cilantro.

 
 
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Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

There’s nothing like ending a hard day of work with a healthy dish your family will surely find irresistible. This Garden Vegetable Ragu from TK member Laurie is especially perfect for a hearty yet meatless. They’ll never guess it’s actually (gasp!) good for them!

To make it, you will need: olive oil, butter, diced onion, sliced zucchini, sliced yellow squash, carrot (peeled and grated), minced garlic, tomato sauce, diced can tomatoes, dry red wine (e.g. Merlot), sugar, basil, oregano, italian seasoning, parmesan cheese, salt and pepper.

After heating the olive oil and butter in a Dutch oven over medium heat, add the veggies and sauté until golden brown.

Pour in tomato sauce and canned diced tomatoes.

Add the red wine …

Season with the dried herbs, salt, pepper …

And sugar.

Stir, cover, then reduce heat to a simmer for 35-40 minutes. Finally, add half of the Parmesan. The red wine sauce will thicken as it cooks.

Boom! A chunky, savory sauce you can serve over pasta, rice, even spaghetti squash if you really want to increase the nutrition factor. Thank you, Laurie! For other hearty recipes that are sure to please your loved ones, visit her blog Simply Scratch.

Printable Recipe

Garden Vegetable Ragu

by Laurie - Simply Scratch on October 25, 2011 in Special Dietary Needs, Vegetarian October 25, 2011 Special Dietary NeedsVegetarian

See post on Laurie - Simply Scratch’s site!

5.00 Mitt(s) 3 Rating(s)

Prep Time: 35 mins

Cook Time: 35 mins

Difficulty: Easy

Servings: 8

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Comfort food made healthy… who knew? It’s so hearty you won’t even notice it’s all vegetables!

Ingredients

• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1 whole Medium Onion, Diced
• 2 whole Small Zucchini, Trimmed And Sliced Into Half Moons
• 2 whole Small Yellow Squash, Trimmed And Sliced Into Half Moons
• 1 whole Medium Carrot, Peeled And Grated
• 2 cloves Garlic, Minced Or Pressed Through A Garlic Press
• 1 can (28 Oz. Or Two 15 Oz.) Tomato Sauce
• 2 cans Diced Tomatoes (15 Oz. Cans)
• 1 cup Good Dry Red Wine (like Merlot)
• 1 teaspoon Sugar
• 1 teaspoon Dried Basil, Or More To Taste
• 1 teaspoon Dried Oregano, Or More To Taste
• ½ teaspoons Italian Seasoning (or More To Taste)
• Kosher Salt And Black Pepper To Taste
• 1 cup Parmesan Cheese, Divided
• Optional Add-ins Listed Below (Italian Sausage, Sliced Mushrooms)

Preparation Instructions

Heat a tablespoon of olive oil and butter in a very large, deep skillet or a Dutch oven on medium heat.

Once hot and working in batches, sauté the onions, zucchini and yellow squash until soft and slightly golden. Remove to a bowl after each batch. When done, add all the vegetables back into the skillet, including the carrot and the garlic. Cook for 1-2 minutes. Pour in the tomato sauce and the diced tomatoes. Add in the cup of red wine. Season the sauce with the sugar, dried herbs, a little salt, and a lot of black pepper. Stir, cover and reduce heat to simmer for 35-40 minutes. Lastly add the half cup of Parmesan (reserve the rest to garnish), taste and adjust seasonings if needed.

Serve over pasta or prepared spaghetti squash.

Optional Ingredients:
1/2 to 3/4 pound of Italian Sausage; for a spicy and meaty ragu. If preparing this with the Italian sausage… Brown up the ground sausage, remove it from the pan, then sauté the onions, squash etc in the sausage renderings, adding olive oil if needed.

8 ounces of fresh mushrooms, which you will slice and saute with vegetables.

Parmesan Cheese Rind; just throw the cheese rind in while sauce simmers and remove it before serving.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

This is the perfect remedy for those cold weather blues. The curry flavors add a depth to this soup, balancing the sweetness of the sweet potato perfectly. It's made with coconut milk rather than cream, so it's vegan to boot.