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Homemade Magic Shell ice cream topping

Ingredients

• 4 ounces semisweet chocolate
• 1 tablespoon coconut oil
  

Instructions

1. In a small glass jar or dish, heat the chocolate in the microwave for 30 to 60 seconds, until melted.
2. Stir in the coconut oil until well blended.
3. Use as an ice cream topping.

Preparation time: 2 minute(s)

Number of servings (yield): 8

Banana Bread

INGREDIENTS

1 1/4

cups sugar

1/2

cup butter or margarine, softened

2

eggs

1 1/2

cups mashed very ripe bananas (3 to 4 medium)

1/2

cup buttermilk

1

teaspoon vanilla

2 1/2

cups all-purpose flour

1

teaspoon baking soda

1

teaspoon salt

1

cup chopped nuts, if desired

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Salmorejo

(Spanish Chilled Tomato Soup)

 INGREDIENTS
3 tbsp. kosher salt, plus more to taste
8 plum tomatoes, cored, halved, and seeded
1 clove garlic, crushed
1 baguette (about 10 oz.), cut into large pieces
½ small yellow onion
1 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. sherry vinegar Freshly ground black pepper, to taste
3 hard-boiled eggs, chopped
1 ½ cups finely chopped Iberian ham or prosciutto

INSTRUCTIONS
Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.

Perfect Shepherd's Pie

 Ingredients:
1 large onion, coarsely chopped
1 clove garlic, minced
2 tablespoons butter or margarine
2 pounds extra lean ground beef
3 large carrots, shredded
1/2 cup peas
1/2 cup corn
1 tablespoon tomato paste
1 teaspoon fresh parsley, minced
1/2 teaspoon crushed dried thyme
1/2 teaspoon crushed dried sage
2/3 cup beef broth 8 medium baked potatoes, cooked and mashed
1/2 cup Cheddar cheese, grated
1/2 cup Parmesan cheese, grated salt, pepper and paprika to taste

Instructions
Preheat oven to 375 degrees F. Saute onion and garlic in butter or margarine until tender. Add ground beef and saute, breaking up the meat, until browned. Stir in carrots, tomato paste, parsley, peas, corn, thyme and sage. Add beef broth and season with salt and pepper to taste. Simmer gently 30 minutes. Spoon into well-greased 8" square baking dish. Spread mashed potatoes over the beef mixture. Mix cheeses and sprinkle on top of mashed potatoes. Bake 10 - 15 minutes at 375 degrees F until cheeses are melted and top is golden brown.

Spinach-and-Mushroom-Stuffed Pork Chops

1 tablespoon butter
1/3 cup chopped onion
2 cloves garlic, minced
8 ounces fresh mushrooms, chopped
1 (6 ounce) package fresh baby spinach
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup finely chopped dried tart cherries or dried apples
1/4 cup grated Parmesan cheese
4 pork rib chops, loin chops, or boneless loin chops, cut 1 1/2 inches thick
Salt to taste
Ground black pepper to taste
2 tablespoons butter

Preheat oven to 375 degrees F. For stuffing, melt the 1 tablespoon butter over medium heat in an extra-large skillet. Cook onion, garlic, and mushrooms in hot butter for 5 to 7 minutes or until onion is tender and most of the liquid is evaporated. Add spinach, thyme, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper to skillet; cook for 2 minutes or just until spinach is wilted. Stir in cherries and Parmesan cheese. Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone on the opposite side. Divide stuffing among pockets in chops. If necessary, secure the openings with wooden toothpicks. Sprinkle chops with additional salt and pepper. Melt the 2 tablespoons butter over medium heat in the same skillet. Cook chops in hot butter for 4 minutes or until browned, turning once. Place chops in a single layer in a baking dish just large enough to hold chops. Bake, uncovered, for 30 to 40 minutes or until juices run clear and chops register 145 degrees F on a meat thermometer.

Classic Cioppino

Ingredients
1 head fresh fennel (12 oz.)
3 tablespoons olive oil
1 onion (8 oz.), peeled and chopped
2 cloves garlic, peeled and minced
1/4 cup chopped parsley
3 cans (15 oz. each) diced tomatoes
2 cups dry white wine
1/3 cup tomato paste
1 tablespoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon red chile flakes
1 dozen clams in shell (suitable for steaming; discard any that are not closed), well scrubbed
2 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked
1 pound shrimp (24 to 30 per lb.), peeled and deveined
Salt and pepper
Preparation
1. Trim off and discard tough stems and base of fennel head. Rinse fennel, core, and chop.
2. In a 6- to 8-quart pan over medium-high heat, stir fennel, oil, onion, garlic, and 2 tablespoons parsley until onion is limp, 8 to 10 minutes.
3. Add diced tomatoes (including juice), white wine, tomato paste, basil, oregano, and chile flakes. Bring to a boil over high heat. Cover and simmer on low heat until flavors are well blended, about 15 minutes.
4. Add clams and crab. Cover and bring to a boil over high heat, then reduce heat and simmer, covered, for 5 minutes. Stir in shrimp, cover and simmer, until clams pop open, shrimp turn pink, and crab is hot, 6 to 9 minutes longer; remove seafood as it finishes cooking. Discard clams that do not open. Add salt and pepper to taste. Ladle broth and seafood into wide bowls. Sprinkle with remaining parsley.