When the kids are in bed early and we want a special treat, we turn to chocolate souflee. It’s quick and fairly easy, plus it is a great chocolate delivery device. The flavored whipped cream makes it mouth watering good!

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1 tsp unsalted butter
2 tsp sugar (for ramekins)
4 oz semisweet chocolate ( I suggest Giradelli)
1/8 cup sugar
1 tbsp sugar
2 lg eggs, separated
1/8 cup orange liquer (or substitute raspberry or amaretto)
1 cup heavy cream
2 tbsp sugar
1 tsp orange liquer

Preheat oven to 400. Butter 2 individual ramekins and sprinkle each with 1 tsp sugar. Set aside. In the mixing bowl of the stand mixer, whip 1/8 cup sugar with 2 egg whites. Whip to stiff peaks and set aside. In a microwave safe bowl, break chocolate into small pieces. Put in microwave for 1 1/2 minutes at half power. If not melted completely, heat another minute at half power. Try not to overheat chocolate or it will lose flavor. When chocolate is melted, stir in 1 egg yolk, 1 tbsp sugar, and flavoring. Fold chocolate and egg whites together gently. Pour mixture into prepared ramekins and bake on baking sheet for 20-25 minutes until they are puffed and somewhat firm. While souflees are baking, whip cream, 2 tbsp sugar, and 1 tsp flavoring to stiff peaks. To serve, break top of souflee with spoon and add whipped cream into souflee.

I’ve recently discovered the mexican foods section at the grocery store and have discovered the secret between homemade and good restaurant mexian food. It’s the ingredients. Using authentic mexican cheeses and ingredients makes all the difference. The cabbage and corn tortillas are more traditional and make a drastic difference in the overall dish. This meal has quickly become one of my favorites.

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1 lb shrimp, peeled and deveined (size is irrelevant, though I prefer 16-20′s)
1 tsp Garlic powder
1 tsp Chili powder (order the good stuff from Penderys)
1/2 tsp Cumin
1 dz Corn tortillas
1/2 head Cabbage, shredded
2 large tomatoes, chopped
1 cup Oxacha cheese, shredded
1 cup Crema Agria (Mexican sour cream) or sour cream
1 Jalapeno, seeded and chopped
2 cups chopped cilantro
1/2 lime, juiced
Blend sour cream, jalapeno, cilantro, and lime juice in food processor. Toss shrimp with garlic powder, chili powder, and cumin. Grill on skewers until pink. Assemble tacos with shrimp, cabbage, tomatoes, and cheese. Top with cilantro cream sauce. Makes 8 tacos.