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CLICK HERE FOR: CHOCOLATE GUINESS CUPCAKES!

Needed:

• 1 1/2 cup creamy peanut butter
• 1/2 cup softened butter
• 3 1/2 cups confectioner sugar
• 1 tsp vanilla
• 1 package (12 oz) semisweet chocolate chips
• 2 tbs vegetable shortening
• mini M&M's

1. Use wax paper to line a baking sheet

2. In a bowl combine peanut butter, butter, sugar & vanilla

3. Roll peanut butter mixture into 48 balls, place on sheet & refrigerate for an hour

4. Combine chocolate chips with shortening in a microwave safe bowl, then nuke until melted - BE CAREFUL NOT TO OVER COOK - try 60 seconds first then 10 second intervals after that

5. Dip refigerated balls with a fork into melted chocolate, but not all the way - leaving an opening for the "cornea" - hold each ball over chocolate until it stops dripping - then place cornea side up on the baking sheet.

6. Use mini M&M's for the eyes and after they're all in place, put back in refrigerator or freezer - serve chilled!

Cooking for your wife or girlfriend

Swordfish with fresh pesto/Oregano roasted potatoes/sautéed bell peppers/ strawberry salad

Fresh Basil Pesto 

• 2 cups fresh basil leaves, packed
• ½ cup freshly grated Parmesan-Reggiano or Romano cheese
• ½ cup extra virgin olive oil (EVOO)
• 1/3 cup pine (pignoli) nuts, slightly roasted
• 3 medium sized garlic cloves
• freshly ground pepper to taste

 Combine the basil in with the pine nuts, pulse a few times in a food processor.  Add the garlic, pulse a few times more.

1. Slowly add the EVOO in a constant stream while the food processor is on.  Stop to scrape down the sides with a rubber spatula.  Add grated cheese and pulse again until blended.  Add a pinch of pepper to taste.

 Yield: makes 1 cup

 Swordfish Steaks 

• 2 swordfish steaks, about 1- 1 1/2 inch thick
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 5 tablespoons softened butter
• 2 tablespoons bread crumbs
• 2 tablespoons Extra Virgin Olive Oil (EVOO)
• 1 cup Fresh Basil Pesto (see recipe)

1. Preheat a greased oven plate
2. Sprinkle swordfish steaks with salt, pepper and gently rub into the fish. Brush swordfish steaks with softened butter and EVOO. Bake for approximately 20 mins.
3. Fish should be lightly browned and will flake easily with a fork. Lightly spread each swordfish steak with bread crumbs and then spread each with fresh basil pesto.  Return to broiler for 1 mins. 

 Yield:  serves 2 

Summer Strawberry Salad 

• ½  head romaine lettuce or lettuce of your choice
• Sliced fresh strawberries
• ½ of a  medium red (Bermuda) onion
• Shaved Parmesan-Reggiano Cheese
• ¼ cup White Balsamic Vinegar
• 2 tablespoons Extra Virgin Olive oil
• ¼ cup of 10% olive oil
• Salt and pepper to taste

 Mix lettuce/ onions/strawberries in bowl

1. Add 10% olive oil and white balsamic vinegar
2. Add drizzle of EVOO
3. Salt & Pepper to taste
4. Once thoroughly mixed add shaved Parmesan-Reggiano cheese

Yields: Serves 2 

Bell Pepper Medley 

• 3 Bell Peppers
• Tablespoon of 10% Olive oil
• Tablespoon of butter

Cut a yellow/red and green bell pepper in to long strips

1. Sauté in pan with 10% olive oil and tablespoon of butter
2. Serve when tender 

Yield: Serves 2 

Roasted Oregano Potatoes 

• 2 small potatoes
• Salt & pepper
• 1 tablespoon fresh oregano
• 2 tablespoons of  EVOO

1. Pre heat oven to 350 degrees
2. Slice the potatoes into slices or cubes
3. Marinate with salt, pepper and EVOO
4. Place in baking dish and heat for 30 minutes or fork tender
5. During last 5 minutes of baking sprinkle the fresh oregano (over cooked oregano will cause bitter taste)

Yields: 2 Servings

Ingredients:

4 Chicken Breasts sliced flat into 1/3

1 cup of flour (all purpose is fine)

1 pinch of salt

1 pinch of pepper

1 stick of butter

8 oz Marsalla cooking wine (any)

1 jar Heinz home style rich mushroom gravy-this is a key ingredient don’t substitute

2 oz lemon juice

Method:

In a large high wall frying pan, melt some butter on medium heat.

Add salt and pepper to flour and pat chicken into flour to coat.

Fry the chicken to golden on both sides and when cooked, place in a large bowl or serving dish that can accommodate some gravy poured on top.

When all the chicken has been cooked, adding butter as needed to fry, turn the heat up to high and add the wine. Stir the wine vigorously for about 30 seconds or until it boils. Add the gravy and lemon juice and stir thoroughly until it boils again. Pour some gravy over the chicken, the rest place in a gravy boat.