Recipes
In Recipes and Redemption, Erin is continually making something yummy. If you’d like to recreate some of her goodies, check out the recipes below!
Chocolate Lava Cakes (from the Great Valentine’s Delivery)
1 stick butter, 4 oz semi-sweet chocolate chips, 2 eggs, 2 egg yolks, 1/4 cup white sugar, 2 tsp all purpose flour
Preheat oven to 450 F. Spray four 4 ounce ramekins with cooking spray. Melt the butter and chocolate chips together. In a separate bowl, beat the eggs, egg yolks, and sugar together thoroughly. Slowly pour the chocolate mixture into the beaten egg mixture, then quickly beat in the flour.
Pour the batter evenly into the prepared ramekins. Bake at 450 F for 9 minutes. Invert onto serving plates and remove the ramekins. Serve with fresh whipped cream and strawberries.
White Chicken Lasagna Roll Ups (also from the Great Valentine’s Delivery)
Sauce: 3 T butter, 2 t minced garlic, 3 T flour, 2/12 cups whole milk, salt to taste, 1/4 cup grated Parmesan cheese, 4 oz softened cream cheese.
Lasagna: 3/4 cup ricotta, 1 egg, 8 cooked and cooled lasagna noodles, 2 cups cooked shredded chicken breast, 2 cups shredded mozzarella cheese, 1/4 cup grated parmesan cheese, 4 cups baby spinach
Melt butter in a saucepan, whisk in garlic and flour. Gradually whisk in milk. Simmer until sauce is thickened. Stir in spinach.
Whisk together the egg and ricotta. Spread evenly on each of the noodles. Divide the chicken between the noodles and place in the center of each, followed by 1/4 cup shredded mozzarella on each noodle. Roll each noodle up and cover with the sauce.
Bake at 400 F for 20 minutes.
Lady Finger Cake (Jason’s favorite)
12 oz chocolate chips, two packages lady fingers, 1 pt whipping cream, 3 T sugar, 2 T water, 3 eggs, separated, vanilla, confectioner’s sugar
Melt chocolate chips with sugar and water. Remove from heat and add egg yolks. Beat egg whites until stiff peaks form. Fold egg whites into chocolate mixture.
Whip heavy cream, adding confectioner’s sugar and vanilla to taste.
Assemble the cake in a 9 x 13 dish. 1 layer of ladyfingers, 1/2 the chocolate mixture, followed by 1/2 of the whipped cream. Repeat layers. Refrigerate overnight.
Chicken Pie
2 cups shredded chicken, 1 3/4 cups chicken broth, 1 large diced potato, 1 diced onion, 3 stalks diced celery, 1 cup diced carrots, 1 cup peas, 1/3 cup butter, 1/3 cup flour, 2/3 cup milk, two 9 inch unbaked pie crusts
Line a 9 inch pie plate with one of the pie crusts. Boil carrots, celery, potatoes and peas in water for 15 minutes. Drain. Combine with shredded chicken. In a saucepan, cook onion in butter until soft. Stir in flour. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat and set aside. Pour the chicken mixture into the pie crust. Pour the sauce over it. Cover with the top crust, seal the edges, and cut slits in the top for steam to vent. Bake in a 450 F preheated oven for 30-35 minutes.