CHOCLAT SIN #13

THE TRUTH ABOUT ME  IS THAT IT'S REALLY HARD FOR ME TO stick to things.  I get an idea, solidify the plan, really mean to follow through forever and then it sort of becomes...oh, you know.  Blame it on being an Aries.  Blame it on the Bossa Nova.  Whatever.
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Therefore, here I am, it's Choclat Sin #13 week, and I'm thinking, would it be so wrong to skip a chocolate week?  I sort of feel like pasta today.  Silky, rich, cheesy strands of fettuccine.  With bacon, no less. 

I hear that there's a recipe for chocolate covered bacon.  Who would have thought so, and how hard would that be?  Tell you what, let's not totally abandon the choclat sin, let's just melt some semi-sweet, pour it over crispy bacon and let each other know how it turns out.  Deal?  Deal!! 
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FETTUCCINE ALFREDO with BACON
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1 (9 ounce ) package fettucinne
2 slices applewood-smoked bacon, chopped
1 tsp. minced garlic
1 tbls. all-purpose flour
1 cuo low fat milk
2/3 cup grated Parmigiano-Reggiano cheese
1/2 tsp. salt
2 tsps. chopped fresh parsley
freshly ground pepper
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1.  Cook pasta according to package directions.  Drain in a colander and reserve 1/4 cup cooking liquid.

2.  Cook bacon in a large non-stick skillet over medium-high heat until crisp.  Remove bacon from pan, reserve drippings.  Add garlic to pan, saute for 1 minute.  Sprinkle flour over garlic, cook 30 seconds, stirring constantly.  Gradually add milk, stirring constantly.  Cook 2 minutes, until slightly thick.  Reduce heat to low.  Gradually add cheese, stirring until melted.  Stir in salt and reserved 1/4 cup cooking liquid.  Add hot pasta to pan, toss well to combine.  Sprinkle with bacon, parsley, and pepper.  Yield: 3-4 servings.

Cook a few strips of bacon, anytime, day or night.  Pour melted chocolate on bacon.  Let harden, or not.  Eat.

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CHOCLAT SIN...#10

artist/ Olivia Stephens
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LAST WEEK I PRESENTED ONE HECK OF A TERRIFIC RECIPE, CHOCLAT SIN #9, that combined chocolate and peanut butter, in a more or less traditional way. This week I'm combining chocolate and peanut butter again, in a non-traditional recipe, unless you're used to cooking Mexican. Have a go at this one...have I ever steered you wrong?
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CHICKEN PEANUT MOLE'
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Vegetable oil or no-stick spray
2 lbs. skinless, boneless chicken breasts, cut into cubes
Salt, pepper
1 cup chopped onion
1 tsp. chopped garlic
1 (14 oz.) can chicken broth (low fat)
1 (14 oz.) can diced tomatoes and green chilies
1 to 3 tsp. chili powder, to taste
1/4 cup creamy peanut butter
1 tbs. unsweetened cocoa powder
1/4 tsp. cinnamon
1 tbs. honey
chopped cilantro/ optional
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1. Heat oil in large skillet over medium-high heat. Add chicken, sprinkle with salt, pepper, cook until golden brown on all sides. Do not overcook. Remove from skillet.
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2. Add small amount of oil to skillet. Add onion, cook until softened. Add garlic, cook another minute. Stir in broth, tomatoes, chili powder, peanut butter, cocoa, honey and cinnamon. Bring to a boil, reduce heat to a simmer, 10 min., uncovered to thicken. You can puree sauce with immersion blender, or leave chunky.
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3. Place chicken in sauce, combine. Cook, low heat, uncovered 5/10 minutes. Serve with rice, sprinkled with cilantro, if you wish. Serves 8.
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4. You can drink a soft, light, fruity red with this meal.
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