Jodi's Chocolate Mousse

2 eggs

2 c powdered sugar

1/2 c milk

1/8 t salt

4 oz dark chocolate, finely chopped

6 T unsalted butter, cut into small pieces

1 t vanilla

Whisk eggs, sugar, milk, and salt together in a medium heat-proof, stainless-steel bowl. Set the bowl in a large skillet of barely simmering water and heat, stirring constantly, until the mixture registers 160 degrees on an instant-read thermometer.

Remove from the heat and stir in chocolate, butter, and vanilla. Stir until the chocolate and butter are melted and the mixture is smooth. Set the bowl in a larger bowl of ice water and beat on high speed until the mousse holds a shape. Use immediately or refrigerate for up to 4 days.

I like to use this as my French Silk Pie filling: just spoon into an Oreo-cookie crust and garnish how you wish - chocolate shavings, whipped cream, or nothing. Our French Silk Pie is the third from the left (with chocolate leaves).

Asian Peanut Butter Pork

2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut or other nut butter
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)

Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Put the pork on top. Add soy sauce, vinegar, water, garlic, and peanut butter. No need to stir--the peanut butter needs to melt before you can do so. Cover and cook on low for 6 hours, or on high for 4. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanut-buttery goodness. Garnish with chopped peanuts, and serve with steamed rice and lime wedges.

Miso Fish

3 fillets of white fish
3 T miso
3 T rice wine
2 T vegetable oil

Mix the rice wine and miso together to make a paste. Lay fillets flat on a dish and spread miso mixture on the fillets. Cover and marinate in fridge for 4 hours to overnight.

Heat oil in nonstick skillet over medium high heat. Panfry the fish until both sides are evenly browned, about three minutes per side. Serve with steamed white rice.

Korean BBQ Beef

Otherwise known as Bulgogi.

1 lb beef (boneless top loin or sirloin steak
1/4 c soy sauce
3 T sugar (leave out if "paleo-izing")
2 T sesame oil
1/4 t pepper
3 green onions, finely chopped
2 cloves garlic, chopped

Trim fat from beef. For ease in cutting, partially freeze beef about 1 1/2 hours before cutting. Cut beef diagonally across grain into 1/8 inch slices. Mix remaining ingredients in large bowl. Stir in beef until well coated. Cover and refrigerate minimum of 30 minutes, or overnight to completely flavor the meat. You can also pour it all into a freezer bag and freeze until you want to cook it.

Once it's marinated, stir fry in skillet or wok over medium heat until brown. In the picture you can see I added broccoli and cauliflower at the end and turned it into beef and broccoli :) It was really tasty that way too, or you can serve it as is, with kimchi and veggies on the side.

Honey-Citrus Chicken Enchiladas

I had these over at a friend's house and adapted the recipe she gave me to our tastes. Love it! It's easily freezable, which makes it even better. When I plan this for future freezer meals, I use media crema, or table cream - it's a canned cream commonly found with the Mexican foods. This way I don't have to make an effort to keep heavy cream in our fridge.

I like to make a quadruple batch so I can have enchiladas for dinner tonight, plus four more times without much added effort! I'll cook a large package of chicken breasts (the packages you can get with 6 or 7 fresh breasts) in my crockpot - on low for about 4 hours, and then "shred" them in my kitchenaid mixer on the lowest setting with the flat paddle. Works like a dream!

1/3 cup honey
1/4 cup lime juice
1/2 Tbsp chili powder (or more, depending on how much heat you like)
2 large cloves of garlic, finely minced
2 cups chicken breasts (about 2 large breasts), cooked and shredded
1 can corn, drained
1 can black beans, drained
6 med flour tortillas
1 cup of Mexican cheese blend, shredded
1 14-oz can of red enchilada sauce
3/4 cup of heavy cream (or 1 can media crema)

*If freezing, combine these ingredients in a large ziplock bag* In a large bowl, whisk the honey, juice, chili powder and garlic. Add the chicken, corn, and beans, then stir to combine. Allow to marinate 30 minutes to 1 hour in the refrigerator. *Or toss in the freezer - just thaw in the fridge the day you plan to make it*

Preheat oven to 350 degrees F. Spray the sides and bottom of 9x13-inch baking dish lightly with cooking spray.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the sauce mixture in the bottom of the baking dish.

Spoon chicken mixture onto tortillas and roll tightly, placing seam side down in pan. After rolling all tortillas, pour the remaining marinade mixture over the top of all the enchiladas. Sprinkle with cheese.

Bake for 10 to 15 minutes, until the cheese is melted and bubbly and starting to brown on top.