His Middle Name is Chocolate

That's the way I would describe my brother. For as far back as I can remember, chocolate has been his favorite food. Chocolate ice cream, chocolate chip cookies, chocolate milk, etc. The only other food item he uses that much is ketchup. So when I was checking out all the delicious chocolate at the new Hotel Chocolat store on Newbury Street, I found something that I had to buy for him.

Without hesitation I picked up a bag of Cocoa Pasta (a nice, chocolate penne). I shipped it home in time for Thanksgiving so he could share with the rest of the family. Well, it turned out that he didn't have time to share. He took the pasta home and made himself an interesting dinner with half the pasta. I'm not sure I would have made it for myself, but he assures me that the cocoa penne was delicious with meatballs and tomato sauce. Kind of like a reverse mole?

Luckily, he saved the rest of the pasta to share when I went home. To compliment the pasta, he decided to whip up a fancy dessert sauce. For my Chanukah present, my brother bought me a bottle of ChocoVine. It is exactly what the name implies. According to their website it is "the great taste of Dutch chocolate and fine Cabernet wine". It was good on the rocks, but we decided it would be good in a dessert pasta sauce.

To round out the sauce, he melted semi-sweet chocolate chips and added in some strawberry preserves for some sweetness. My grandparents added some vanilla and chocolate moose tracks ice cream to top off the dish. It was rich and delicious. Next time we'll add some whipped cream and marshmallow topping make it even more decadent!

I've been told that I have to go back and buy a few bags of pasta to ship to my family for more inventive dishes!

Chili Cheddar Potato Skins

When I'm feeling stuck for dinner ideas, I pull up my google reader and search for interesting dishes. A few weeks ago I saw a delicious looking post from my friend Amy over at Playing House. I love a good potato skin, but I don't like that they are usually just full of greasy bacon, cheese, and topped with extra fatty sour cream. Amy whipped up a healthier baked version filled with turkey bacon, broccoli, cheddar, and a rich and smooth avocado cream.

Cooked broccoli is not on our list of favorite foods, so I decided to take Amy's inspiration and create my own version. To make a heartier meal I filled the potato skins with bean and veggie chili, shredded cheddar-jack cheese, turkey bacon, and a smooth guacamole. We love cilantro, but you can leave it out if it's not your thing I'd put these up against any restaurant potato skin - they were that good.

The method for making the potatoes was so easy and I'm a little upset that I never thought of it before. We used the leftover potato guts for cheesy mashed potatoes served as a side dish to the leftover chili.

To make this efficiently, put the potatoes in the microwave first, and make the chili while they are cooking. While the potatoes are in the oven, you can make the guacamole.

Chili Cheddar Potato Skins with Smooth Guacamole
Bean and Veggie Chili
Approximately 4 servings
1 jalapeno, ribs and seed removed, diced
2 cloves of garlic, minced
1 bell pepper, diced (any color)
1 quarter of a yellow onion, diced
1 can black beans, drained
1 can kidney beans, drained
1 can petite diced no-salt added tomatoes (drain about halfway)
1 tablespoon ground chili powder
1 teaspoon ground cumin
Salt and Pepper
Extra virgin olive oil

In a medium pot, heat about a tablespoon of olive oil at medium-high heat
Add in minced garlic and jalapeno and cook for 2 minutes, being careful not to burn the garlic
Add in onions and bell pepper, and cook 2-3 minutes until softened
Stir in chili powder, cumin, and salt and pepper
Add beans and tomatoes and stir
Bring to a boil and then reduce to low
Simmer until ready to serve

Potato Skins
Adapted from Amy at Playing House (who adapted from Ellie Krieger)
Serves 2 (1 potato/person)
2 Idaho potatoes scrubbed and dried
2 teaspoons canola oil
1/4 teaspoon salt
2 pieces turkey bacon
1/4 cup shredded cheddar-jack cheese

Preheat the oven to 450 degrees
Stab the potatoes a few times with a fork and wrap in paper towels
Microwave on high for 13 to 15 minutes, until the potatoes are cooked through
Take out the microwave and cool until the potatoes are easy to handle
Cut the potatoes in half lengthwise
Using a spoon, scoop all but 1/8 inch of the inside of the potato, being careful not to break the skin (save the potato guts for another use)
Brush both inside and outside of potatoes with oil and sprinkle with salt
Put the potatoes, skin-side down, on a foil-lined baking sheet
Bake until skins are crisp and edges are golden brown, about 20 minutes

For the bacon, cook in a small skillet over medium heat, turning often, until crispy
Dice into small pieces

Smooth Guacamole
1 medium Haas avocado
Juice from 1/2 a lime
1/4 cup cilantro leaves
1/2 a scallion, thinly sliced
Dash of salt and pepper

Roughly chop the cilantro, set aside
Squeeze the lime juice into a bowl
Cut open the avocado and add to the bowl with the lime juice
Using an avocado masher (or fork), mash until smooth
Stir in the cilantro and scallion
Season with salt and pepper

When the potato skins are done, remove from the oven and put on plates
Fill the skins with chili
Divide the cheese evenly among the four potato halves
Top with the turkey bacon
Spoon the smooth guacamole evenly over the four halves
Top with a few cilantro leaves for garnish

Summary
Prep Time: 10-15 minutes
Total Cook Time: 30-ish minutes
Chili pot, baking sheet, small skillet, cutting board and knife, bowl, avocado masher (or fork), serving utensils

My Love Affair with Brunch

I've mentioned before that I could eat eggs for all three meals a day and never get tired of them.  I love breakfast food, and that means that a good brunch destination is essential for my weekend happiness.  Thanks to our friends Mary and Angel (of http://www.vintage78.blogspot.com/), we have been brunch regulars at the Centre Street Cafe in Jamaica Plain, MA for the past few years.  Check out why at http://www.localinseason.com/!