White Chocolate Brownies with Raspberry Coulis

I found these brownies to be divine! Super delish. I found the recipe for the brownies at. Culinairy Delights

(30 mins in and 8x8 pan)

For the brownies:

2/3 cup all-purpose flour
½ cup finely ground almonds
½ teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
4 ounces premium-quality white chocolate, coarsely chopped
1 cup sugar
2 teaspoons grated orange zest
4 large eggs
1 teaspoon pure vanilla extract
1 cup fresh raspberries

Getting ready

Center a rack in the oven and preheat the oven to 325 degrees F.

Butter a 9-x-13-inch pan (Or in an 8x8 for 30 mins), line the bottom with parchment or wax paper, butter the paper and dust the bottom and sides of the pan with flour; tap out the excess. Put the pan on a baking sheet. Not sure on the time, I'd put it for 20 mins and check it.)
To make the brownies

Whisk together the flour, ground almonds and salt.

Set a heatproof bowl over a saucepan of only-just-simmering water. Put the butter in the bowl, top with the chopped chocolate and stir frequently until the ingredients are just melted—you don't want them to get so hot that the butter or the white chocolate separates. (White chocolate is finicky, so don't leave the kitchen while it's over the heat—too much heat and it will fall apart or scorch.) Remove the bowl from the pan of water.

Working in the bowl of a stand mixer or in another large bowl, rub the sugar and orange zest together with your fingers until the sugar is moist and aromatic. Add the eggs and, with the paddle or whisk attachment, or with a hand mixer, beat on medium-high speed for about 3 minutes, or until pale and foamy. Beat in the vanilla. Reduce the mixer speed to low and blend in the melted butter and chocolate. Still working on low, mix in the dry ingredients, stirring only until they disappear into the batter. Scrape the batter into the prepared pan and sprinkle the raspberries evenly over the batter.

Raspberry Coulis to go with brownies. This truely is what makes the brownies. It does take a little work, but is oh so worth it. I got the recipe from Une Gamine dans la Cuisine at pixie-baker.

Ingredients
2 cups of fresh or frozen raspberries
1/4 cup sugar (add more if needed, I like mine on the tart side)
1/2 Tablespoon of lemon juice (optional)

If you are using frozen berries, thaw them to room temperature first. In a medium saucepan over medium-high heat, bring raspberries and sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 10- 15 minutes.

Press mixture through a fine-mesh strainer, using a spatula to extract as much liquid as possible. Discard seeds and skins. Stir in 1 lemon juice. Taste and add more sugar or lemon juice if you like.

Drizzle over dessert with a fork or from a pastry bag fitted with a thin tip.

Creamy Sausage Rolls

Ok, I really love these and they're SO simple. These are a breakfast food, but I make for dinner all the time.

Ingredients:

2 rolls of crescent rolls

1 Jimmy Dean HOT Sausage pack (it's raw)

    (and yes you do need hot, the cream cheese tones it WAY down)

1 8 oz Cream cheese

Directions:

Brown the sausage. Drain.

Add cream cheese, melt and mix.

Scoop filling into crescent triangle, fold.

Cook in oven on directions according to crescent packaging or until brown.

Red Chile Chicken and Rice w/ Black Beans

This was really good! Ross absolutely LOVED it. And it's a one pot dish! I'd say it definitely needs the salsa, and I think sour cream would be divine on it! I even thought that adding the salsa right into the rice and mixing it in would be good. Ooo and putting it in a tortilla, yum. Now I didn't have the chile powder called for so I actually mixed regular chile powder, and Cayenne pepper, and it turned out great! This recipe is actually all over the internet, here is one of the places I found it where I think it originated: Elly Says Opa.

Ingredients:
2 Tbsp. canola oil
1.25 – 1.5 lbs boneless, skinless chicken breast
1-2 Tbsp ancho chili powder, divided
1 medium onion, large dice
1 cup rice
4 cloves garlic, minced
1 1/2 cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
1/4 cup chopped green onions, or 1/3 cup cilantro
1/2 to 1 cup salsa, such as Roasted Tomato Salsa

Directions:
Cut the chicken breast into 1″ pieces. Heat the oil in a medium-large heavy pot (with a lid) over medium-high heat. Season chicken chunks with with salt, pepper and 1 Tbsp of the ancho chili powder. Place the chicken in the hot oil and brown, 5-6 minutes . Remove to a plate, leaving behind as much oil as possible.

Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining ancho chili powder. Cook one minute, and then add the broth and salt to taste. Stir well. When the mixture comes to a boil, reduce the heat to medium-low. Cover, and cook for 10 minutes.

Add cooked chicken along with drained beans. Re-cover and cook 10 minutes longer.

Sprinkle the green onions (or cilantro) and test a kernel of rice. It should have no more than a hint of chalkiness at in the center, in which case you place the cover back on, remove it from the heat and let it stand 5-10 minutes. If it’s not cooked, cook for another 5 minutes or so.