True Confection's Scrumptious Raspberry Mousse Cake

Ingredients:

4 eggyolks
1/3 cup sugar
3 tablespoons rum
3/4 cup raspberry puree
1 tbsp. water
1 1/2 tbsps. Gelatin
1 1/2 cups all-purpose cream
store bought sponge cake, enough for 9-inch cake

Directions:

1. In a bowl, whisk together eggyolks, sugar and liqueur over simmering water till lukewarm.
2. Remove from heat and beat till cold.
3. Sprinkle gelatin over the water.

Let this stand for a few minutes.

1. Melt the gelatin and add it to the raspberry puree.
2. Fold the eggyolk mixture.
3. Fold the all purpose cream.

Ingredients for the topping:

1 1/2 cups fresh or frozen berries
1/2 cup all-purpose cream
1/4 cup raspberry puree
1/4 cup water
1/2 cup sugar

Directions for the syrup:

Mix together puree, water and sugar in a saucepan. Simmer until syrupy.

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Personally, I really love chicken meat and pasta. So, after seeing this recipe from A Good Appetite I just had to post it here. One thing that interests me is its mixture of wine, garlic and cinnamon—just wondering how it would taste excites me to challenge my skills in the kitchen. I guess I'll just have to try and see for myself if I could at least get this recipe right the first time. See if you could, too!

Ingredients:

3 boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon salt
1 onion, coarsely chopped
1 tablespoon olive oil
3 garlic cloves (2 minced and 1 peeled and left whole)
2-3 cups spinach leaves, roughly torn
1/4 cup dry white wine (you can substitute chicken broth if you didn’t have wine)
1 cup water 3 oz. tomato paste
1/4 teaspoon pepper
1/2 cup grated Romano/Parmesan/etc. cheese
1 package whole wheat egg noodles
1/2 teaspoon ground cinnamon

1. Combine the salt, cinnamon, and pepper together. Rub the mixture on the cut up chicken pieces to completely coat them.

2. Heat the oil olive in a large, skillet with a lid over medium-high heat. Add the chicken and cook until it is no longer pink. Remove the chicken from the skillet andset aside.

3. Add the onion and minced garlic to the skillet. Cook until the onions are soft and beginning to brown. Add the wine and scrape any browned bits from the bottom of the skillet. Let the wine cook until it is evaporated.

4. Add the water, tomato paste, whole garlic clove, and chicken to the pan. Reduce the heat to low, cover and let simmer for about 20-30 minutes, until the chicken is tender. Cook your noodles while you wait.

5. Add salt and pepper if needed (I didn’t add any). Mix in the spinach leaves and cook until wilted. Serve over egg noodles and top with grated cheese if desired. Serves 3.

Enjoy!

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