Chocolate rumchata pudding shots

Standard

1 Small package instant sugar free chocolate pudding (4 servings)
1 Cup ice cold low fat milk
1 Cup chilled RumChata
3/4 Cup cool whip

In a medium bowl mix the pudding, milk and RumChata for 1-2 minutes until well blended.  Stir in 3/4 cup of cool whip (use a little more  if you want them a little thicker).
Spoon into pudding shot cups and chill
Makes approximately one dozen pudding shots.  The recipe can easily be doubled by using a large package of instant pudding.

Roast pork chow fun

Standard

chow fun is a cantonese noodle dish. bery good and filling
ive included the recipe for the roast pork (char siu)

14 oz wide dried rice noodles
1 1/2 lbs roast pork thinly sliced (see below)
2 baby bok choi chopped
1/4 lb fresh shitake mushrooms,stems removed and sliced
2 tsp minced garlic
2 tsp minced fresh ginger
2 tbsp fermented black beans (available at a chinese market,sometimes called salted black beans)

seasoning sauce
3 Tbsp chinese rice wine or dry sherry
2 Tbsp oyster sauce
2 tsp sesame oil
1 tsp sugar

while the pork is cooking (recipe below)soak the dried noodles according to the package directions
mix the seasoning sauce ingredients and set aside
heat 1 Tbsp oil in a wok until very hot. add teh garlic and ginger and stir fry 30 seconds. add the bok choi ,fermented beans and shitake mushrooms. stir fry 4 minutes. remove and set aside
heat 2 Tbsp oil in the wok until hot. add the noodles and seasoning sauce. stir fry 4 minutes. return the vegtables to the pan as well as the roast pork. saute 2 more minutes
serves 4

Roast pork recipe
marinade
3Tbsp chinese rice wine or dry sherry
3 Tbsp dark soy sauce
2 Tbsp sugar
3 minced garlic cloves
1 Tbsp hosin sauce
1/2 tsp chinese 5 spice powder

1 1/2 lbs pork belly
honey

prepare the marinade. put the pork belly in a zip loc plastic bag,add the marininade,seal and shake well . Marinate 3 hours,turning occasionally

preheat the oven to 325
place the pork belly in a roasting pan. brush some honey on it
roast 25 minutes
flip,baste the other side and roast 25 more minutes,until the outside begins to blacken
let cool for 10 minutes and cut into thin slices

chinese roast pork (char siu)

Standard

this can be served as a main course or used as an ingredient in another dish
marinade
3Tbsp chinese rice wine or dry sherry
3 Tbsp dark soy sauce
2 Tbsp sugar
3 minced garlic cloves
1 Tbsp hosin sauce
1/2 tsp chinese 5 spice powder

1 1/2 lbs pork belly
honey

prepare the marinade. put the pork belly in a zip loc plastic bag,add the marininade,seal and shake well . Marinate 3 hours,turning occasionally

preheat the oven to 325
place the pork belly in a roasting pan. brush some honey on it
roast 25 minutes
flip,baste the other side and roast 25 more minutes,until the outside begins to blacken
let cool for 10 minutes and cut into thin slices

Chicken Cassoulet

Standard

Cassoulet (a duck and white bean stew)is one of Taras favorite dishes. However the true frnch version literally requires 2-3 days. This version takes about an hour and a half

4 whole chicken legs (drumstick and thigh)
1/2 lb sweet italian sausage
1 medium fennel bulb diced
1 medium onion diced
1 carrot diced
4 garlic cloves minced
2 tsp fresh rosemary,chopped
2 tsp dried thyme
2 tsp ground fennel
2 1/2 cups chicken broth
15 oz can cannelini or great northern beans drained and rinsed
1/2 cup panko
1/4 cup fresh grated parmesean cheese
olive oil

preheat the oven to 450
place the chicken on a rimmed baking sheet
brush the chicken with olive oil and season with salt and pepper
roast 35-40 minutes until browned and cooked though
remove from the oven and leave the oven on
in a large ovenproof skillet heat some olive oil
saute the sausage 8 min until brow
add the  fennel bulb,carrot and onion and saute until soft
add the garlic,thyme rosemary and ground fennel
cook 30 seconds
stir in the beans and broth and bring to  a boil
nestle the chicken in the skillet
sprinkle the panko and cheese over the top
bake 20 -25 minutes,until the top is crisp
remove from the oven and let sit 15 minutes before serving

serves 4

Eggplant parmesean

Standard

an easy weeknight dish

2 globe eggplants, 1 jar good marinara sauce
1 Lb fresh mozzarella
2 eggs
2 cups panko crumbs
fresh basil
grated Parmesan cheese
salt
oil

peel the eggplants and lightly salt. let sit for 5 minutes and then rinse the salt off
slice the mozzarella so there is one slice per eggplant slice
beat the eggs in a bowl
dip the eggplant slices in the egg and then coat with the panko crumbs
in a large baking dish,big enough to hold the eggplant pour 1/2 the sauce and spread to cover the bottom (if needed use 2 pans and double the sauce)
heat the oil until shimmering.
saute the breaded eggplant flipping once until golden brown,about 2 minutes a side
place the eggplant in the baking pan
add 1 large basil leaf (or 2 small ones) to each slice
cover with 1 slice of cheese
spread the remainder of the marinara over the slices
sprinkle the Parmesan over all

bake at 350 for 35-45 minutes,until soft

Kale with lemon and tomatoes

Standard

i wanted a tasty dish using kale since its so good for you. heres what i came up with

1 bunch kale,tough stems discarded and roughly chopped
1/2 lemon thinly sliced and each slice cut in half
1 Tbsp honey
1/2 pint grape tomatoes cut in half
1 jalapeno seeds removed,diced
1 Tbsp oil

in a large saute pan heat the oil
add the lemon,honey and jalapeno. saute 2 minutes
add the kale and saute 2 minutes
add the tomatoes and continue sauteing until the kale is wilted,1-2 minutes more
serve hot

3-4 servings