Chocolate-Raspberry Mousse Tartlettes

This is just a good old-fashioned delicious and just plain yummy recipe.  You can alter it to make it wheat free (gluten free).

Chocolate-Raspberry Mousse Tartlettes

A puree of raspberries laces the chocolate mousse filling with delectable flavor, elevating these cute little tarts to pastry-shop status. You can bake the pastry shells in advance, if you’d like; store them at room temperature until you fill them.

CRUST
1 cup all-purpose flour
1/3 cup powdered sugar
1/8 teaspoon salt
1/2 cup unsalted butter, chilled, cut up
1 egg yolk
1 teaspoon vanilla extract

MOUSSE
1 (6-oz.) container plus 1 cup fresh raspberries, divided
5 oz. semisweet chocolate, coarsely chopped
1/3 cup heavy whipping cream

1. Process flour, powdered sugar and salt in food processor until combined. Add butter; pulse until mixture resembles coarse cornmeal. Add egg yolk and vanilla; pulse briefly until mixture is moist and crumbly. Shape into flat round; cover and freeze 15 minutes.

2. Break dough into 18 (scant 1-tablespoon) pieces; roll each into walnut-size ball. Press into mini muffin cups, pressing dough to top of cup. With fork, poke bottom crust three times and sides of crust several times. Freeze 15 minutes, or refrigerate 30 minutes or overnight.

3. Heat oven to 350°F. Bake 15 to 20 minutes or until golden brown around edges. (Crust will puff up during baking. If it puffs too much, poke with small knife halfway through.) Cool completely in pan on wire rack; remove from pan.

4. Meanwhile, puree 6 oz. of the raspberries (about 1 1/2 cups) in food processor until smooth. Strain through sieve to remove seeds.

5. Place 1/3 cup of the puree in medium heatproof bowl (reserve any remaining puree for another use); add chocolate. Place bowl over saucepan of barely simmering water (bowl should not touch water); heat until chocolate is melted and smooth, stirring occasionally. Remove bowl from saucepan; cool 15 minutes or until room temperature.

6. Beat cream in medium bowl at medium-high speed until soft peaks form. Whisk large spoonful of cream into chocolate mixture to lighten; fold in remaining cream. Immediately spoon into pastry bag fitted with large star or plain tip; pipe into cooled pastry cups, mounding mousse. Garnish each tart with a fresh raspberry. Store in refrigerator.

18 tartlettes

Keep It Tasty!

Rebecca

PER TARTLETTE: 145 calories, 9.5 g total fat (5.5 g saturated fat), 1.5 g protein, 14.5 g carbohydrate, 30 mg cholesterol, 20 mg sodium, 1.5 g fiber

Lemon Garlic Chicken Crock Pot Recipe

Chicken is one of our favorite dishes so I am constantly on the look out for different ways to cook it.  Using a crock pot is always a nice way to make sure your meat is so tender it falls apart and I love coming home to a cooked meal!

Lemon Garlic Chicken Crock Pot Recipe

Ingredients:
- 8 boneless skinless chicken breasts
- 10 garlic cloves, finely chopped or minced
- 2 yellow onions, chopped
- 2 cups fat free, low sodium chicken broth
- 1/4 cup lemon pepper seasoning
- 4 tbsp paprika
- 2 tbsp fresh parsley, finely chopped
- 1 tablespoon kosher salt
- 1 tsp lemon zest

Directions:
Rinse the chicken and pat dry. Mix together the lemon pepper seasoning, paprika and salt. Coat the chicken with the spice mixture. Place the coated chicken in the crock pot and cover with the fat free chicken broth, garlic cloves, parsley and onions and lemon zest. Cook on low heat for about 3-4 hours (or until done).

Entire recipe makes 8 servings
Serving size is 1 breast, with approx 4 tbsp of sauce
Each serving = 3 Point Total

(NOTE: read your labels and make sure your chicken broth is both corn free and wheat/gluten free to make sure this recipe fits your needs.)

Keep It Tasty,

Rebecca

Beef Fajitas (Crock Pot)

 Let's face it, cooking for our families is something we all need to do, whether we like to cook or not. Sometimes, using a crock pot is an easy way to give your family a wonderful meal while NOT standing over a hot stove. I love appliances that do most of the work for me!

Though this recipe is for beef fajitas, I encourage you to try it will chicken or even pork? And while you are at it...come up with some of your own variations and see what you like.

Ingredients:

1 lb. beef flank steak, cut into strips
1 medium onion, cut into strips
1/2 cup of salsa
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro
2 cloves of garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 small green bell pepper, cut into strips
1 red bell pepper, cut into strips
Flour tortillas, warmed OR Corn tortillas, warmed (depending on your needs)
 

Additional salsa (optional)
Sour cream (optional)
Cheese (optional)

Directions:

Combine all ingredients except bell peppers, tortillas, and optional items in slow cooker.  Cover; cook on low 5 to 6 hours. Add bell peppers.  Cover; cook on low 1 hours.  Serve with flour tortillas and optional items, if desired.

Keep it Tasty!

Rebecca