For some reason, I’ve always been intimidated by the souffle. I think it’s all of those years of hearing people go on about how everything has to be perfect, “don’t open the oven door or it will collapse,” and of course it’s French, so who wouldn’t be a little intimidated? I finally decided to give it a go and not only was it pretty easy, but easy enough for me to come up with my own recipe that didn’t fail. Can’t be that difficult then, right?

So, some reassurance about the souffle falling. Yes, they will fall if you peek in the oven so turn on your light and you’re good. If you decide to check it at the end to see if it’s done and close the door afterwards, it wont fall. Just limit it to once, towards the end. They fall when they are exposed to cold bursts of air. So, if you take your food and shoot pictures of it like me, they aren’t going to look as tall. At least not in the winter in Maine! (For reference though, this souffle pictured here had an inch high rise when it came out of the oven.) But, if you serve them immediately, you will present a lovely, tall souffle. Once you put that spoon to it though, the heat escapes and it will collapse. But who cares? You’re eating it then!

Chocolate Souffle

Ingredients

• cooking spray
• 3 Tbsp granulated sugar, plus more for dusting ramekins
• 3 Tbsp Smart Balance Milk
• 2  oz semi-sweet chocolate, chopped
• 1 Tbsp flour
• 1/8 tsp vanilla extract
• 1 large egg, separated
• 1 large egg white
• powdered sugar for dusting (optional)

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Position rack in center of the oven. Preheat oven to 375°F. Generously spray the ramekins with cooking spray and coat with sugar, knocking out excess.

Using a double boiler, heat milk and chocolate chips until almost melted, stirring continuously. Stir in 2 tablespoons of sugar, flour, and vanilla extract. Whisk in egg yolk and set aside.

In a medium bowl, or standmixer, whisk the egg whites (two large eggs worth) on high speed until soft peaks form. Slowly, add the remaining 1 tablespoon of sugar in until glossy peaks form.

Gently fold about a third of the egg white mixture into the chocolate mixture. Then add the rest in, taking care not to over mix, until there are no white streaks present and you are left with a light chocolate colored mixture.

Pour the batter into the prepared ramekins and level with a spatula. Place the ramekins on to a baking sheet and place in the center of the oven. Bake until the souffle has risen and has a slight crust on top, about 16 to 18 minutes.

Dust with powdered sugar and serve immediately.

Yields 2 six-ounce souffles

Serves 4

The Way to His Heart Original

We’ve been searching for some quick meals that pack a lot of flavor lately. My freezer stash has been depleted and we don’t have a lot of time with the new baby to invest in cooking meals. I haven’t had a lot of time to even check out all of my bookmarked recipes, but I remembered this one and knew I wanted to make it. I kept putting it off because I wasn’t sure how my daughter would like it. We try to stay away from anything too spicy for her or make something separate for her. We don’t have time for separate right now! We had everything on hand so we decided to whip it up and see if it tasted as good as it sounded.

While the recipe clearly states to marinate overnight, I missed this point in my haste to make dinner. So, we marinated it for 6 hours. This still led to a flavorful piece of meat. I also messed up and used all of my marinade, which probably helped the meat with flavor, but I didn’t get to make the glaze. I whipped up a quick glaze at the end with the ingredients again, but it honestly didn’t need it. The meat was so moist and flavorful and had a great sear on it, so I left it off!

We loved it and my daughter actually liked it as well! We cut the “crust” off so she wouldn’t get quite as much of the spice. I served this with mashed potatoes, but any starch would do, but I’d have something just in case some bites are a little bit too much for you.

Chipotle Honey-Lime Pork Tenderloin

Ingredients

• 1 lb pork tenderloin
• 1/2 cup lime juice
• zest from 1 lime
• 1/4 cup honey
• 1/2 Tbsp salt
• 1/2 tsp garlic powder
• 1 chipotle chili in adobo sauce, chopped
• 1/2 Tbsp adobo sauce
• Canola oil
• Chopped cilantro for garnish

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Place the tenderloin in a large plastic bag to marinate.

In a medium bowl, combine the lime juice, zest, honey, salt, and garlic powder. Stir to combine, then pour half over tenderloin, reserving half for sauce. Add chipotle and adobo sauce to tenderloin. Seal and marinate in the refrigerator overnight.

About 30 minutes before you are ready to cook, remove the pork from teh refrigerator and allow to come to room temperature. Pre-heat oven to 450 F. In a heavy, oven-safe skillet, heat enough oil to coat over medium high. Remove tenderloin from marinade and sear in hot skillet on all sides, 3 minutes per side. Place the skillet in the oven and roast the tenderloin for 15 minutes, turning once halfway through the cooking time.

Check temperature with an instant read thermometer. remove pork from the oven at approximately 140 to 145 degrees, then cover pork in skillet with foil. Let rest for 5 to 10 minutes or until temperature rises to 150 degrees. Remove pork to a cutting board and slice into 1-inch medallions.

Pour reserved lime juice mixture and leftover marinade into skillet with meat juices and heat on medium-high. Allow sauce to reduce and thicken slightly, then pour over sliced pork. Garnish with freshly chopped cilantro and serve.

Source: A Taste of Home Cooking , originally adapted from Alton Brown

Valentines Day is just around the corner and desserts are always in demand. Chocolate and Valentines Day go hand in hand. If you are staying in this Valentines Day or coming back home for dessert, you’ll want something that is decadent and indulgent, but if you’re like most you don’t want to spend all day making it. These little tarts are perfect. The most difficult part is making sure you have 4-inch tart pans with removable bottoms! I love the idea of a smaller dessert that you can either each have one or even share and you don’t have this large cake sitting on your counter for days later. Just the perfect amount of sweet. Especially if you were lucky and were given some chocolates from your sweet as well!

The semisweet chocolate takes on a deeper, fudgy flavor in this tart and the hint of raspberry is just enough to turn this into something amazing. These are so simple to whip up, you can even do each step while you are getting ready. Pop them in the refrigerator while you have dinner and they will be ready for you afterwards!

Individual Raspberry Chocolate Tarts

Ingredients

For the Crust

• 4 chocolate graham crackers (about 3/4 cup)
• 2 Tbsp unsalted butter, melted
• 2 Tbsp superfine sugar

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For the Filling

• 1/2 cup heavy cream
• 2 Tbsp unsalted butter
• 8 oz. semi-sweet chocolate chips
• 1/4 tsp raspberry extract

Pre-heat oven to 325F

To make the crust:

In a food processor, add chocolate graham crackers and process until fine. Combine graham cracker crumbs, melted butter, and sugar in a small bowl. Distribute crumb mixture between 4 mini tart tins with removable bottoms. Press down crumb mixture with your fingers and spread along and up the sides, about half the way up the sides. Put the tins on a cookie sheet and place in the refrigerator and chill for 10 minutes. For a softer crust, do not chill and bake immediately instead.

After the crust has chilled, bake for 8 to 10 minutes, or until firm. Remove and allow to cool on a wire rack for 20 minutes.

To make the filling:

Warm cream and butter in a small saucepan until just before boiling. Remove from heat and add chocolate chips and extract and stir until combined.

Evenly distribute chocolate mixture among the 4 tart tins. Using a spoon, spread the chocolate to the sides of the tin.

Refrigerate for 2 hours or overnight.

Yields 4 servings

The Way to His Heart original

Chinese New Year is just a few days away and we always love celebrating since it’s one of our favorite cuisines! Caroline has really mastered using her chopsticks and stir-fry is the easiest way to get a picky kid to eat their vegetables! So, here are a few of my favorite recipes in case you are looking for something to make for you and your family this Friday. These are so easy, really, that you can skip the take out!

 Appetizers

Chinese Barbecued Spareribs

Crab Rangoons

Shrimp Toast

Egg Drop Soup

Entrees

Sweet & Sour Pork

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Chinese Pineapple Chicken

Honey-Soy Sauce Chicken

Crock Pot Honey Sesame Chicken

Szechuan Shrimp

Stir-Fried Shrimp with Spicy Orange Sauce

Sweet and Sour Steak

Dessert

Sweet and Sour Orange Sorbet