Creamy Chocolate Mousse Pie

1 1/2 cups miniature marshmallows

    1 (7 ounce) bar milk chocolate candy

    1/2 cup milk

    2 cups heavy whipping cream

    1 (9 inch) pie shell, baked

• PREP 20 mins
• COOK 10 mins
• READY IN 3 hrs 30 mins

• Directions

• Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
• Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.
•  

French Apple Tart (Tarte de Pommes a la Normande)

    Pastry:

    1 1/3 cups all-purpose flour
    1 pinch salt
    1/2 cup butter, softened
    1 egg yolk
    3 tablespoons cold water, or as needed

    Frangipane:
    1/2 cup butter, softened
    1/2 cup white sugar
    1 egg, beaten
    1 egg yolk
    1 tablespoon apple brandy
    2/3 cup ground almonds
    2 tablespoons all-purpose flour

    4 medium sweet apples - peeled, cored, halved and thinly sliced
    1 teaspoon white sugar for decoration
    1/4 cup apricot jelly

• PREP 1 hr
• COOK 40 mins
• READY IN 1 hr 40 mins
•  

  Directions

• In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
• To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
• Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
• Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
• Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
• Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
• Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

Grilled Chicken Taco Salad

   

 

Ingredients

    1 (15 ounce) can black beans, rinsed and drained
    3/4 cup medium-hot salsa
    1/2 cup chopped fresh cilantro
    1 tablespoon lime juice
    2 tablespoons chili powder
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 teaspoon brown sugar
    1/4 teaspoon cayenne pepper
    1 tablespoon olive oil
    1 pound skinless, boneless chicken breast halves
    4 (7 inch) corn tortillas
    4 cups shredded lettuce
    1/2 cup chopped fresh cilantro
    1 avocado - peeled, pitted, and sliced (optional)
    1 lime, cut into wedges (optional)
    1/4 cup sour cream (optional)

• PREP 30 mins
• COOK 20 mins
• READY IN 50 mins

Directions

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
3. Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
4. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
5. Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.