May 18, 2012

Dinner Club - Theme Chocolate

Dinner Club met up a couple weeks ago for a theme that is near and dear to most of our heats, Chocolate!  I was so excited about this theme because I wanted to see what creative ways people used it in main dish items, because I knew the desserts would be awesome.  The host of this months club was Lisa W. who made the Cocoa and Curry rubbed chicken you see above.  In addition to the chicken she made some brown rice and some roasted assorted vegetables.  The chicken was wonderful. I was a little apprehensive because I'm not the worlds biggest Curry fan but I was pleasantly surprised with this chicken.  Neither the Curry nor the cocoa flavors were overpowering yet there was plenty of flavor.  Thank you Lisa!
Cocoa and Curry Rubbed Chicken. Recipe from Hershey's website found here

Cocoa Curry spice rub:
2 Tbsp ground Cumin
2 Tbsp Curry powder
1 tsp salt
1 tsp ground black pepper
1 1/2 Tbsp ground cocoa

1 Tbsp Canola oil
6 boneless chicken breasts

Mix the spice rub together in a small bowl and set aside.

Heat oven to 350.

Rub chicken with canola oil and then sprinkle each breast with 1 tsp spice rub and rub it into the chicken until totally covered. Place chicken on prepared baking sheet.

Cook for 20-25 minutes or until juices run clear.

I made this Chocolate Bliss Waldorf Salad which can be eaten like you see above or it can be added on top of salad greens.  I chose to eat mine like you see above and thought it was really good.  I'll make it again for sure.

Chocolate Bliss Waldorf Salad
Found at Hershey's

  • 1/4 cup mayonnaise
  • 1 tablespoon sugar
  • 1 tablespoon raisin paste OR 2 tablespoons raisins
  • 1 teaspoon finely grated orange peel
  • 2 cups (2 medium) red eating apples, unpeeled and coarsely chopped
  • 1/2 cup mandarin orange segments
  • 1/2 cup (1 stalk) thin celery slices
  • 1/2 cup chopped walnuts
  • 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • Salad greens(optional)

Mix all of the ingredients together in a medium bowl and refrigerate until ready to serve. 

Lisa F. made the chocolate strawberry won ton's you see to the left.  She experimented a little by using banana and chocolate in some and even some without chocolate.  I got one that was strawberry and chocolate and was loving every bite!

Lisa used egg roll wrappers for these because the grocery store didn't have any won ton wrappers but you could use either.

Melissa Y made this yummy Candy Bar Cake.  I know she found the recipe in the Food Network Magazine found here.  It had a top layer of chocolate, then a layer of caramel, then a nougat layer and then pound cake.  Super yum's.

I'll list the ingredients here so you can decide if you're going to make it but leave the instructions out since it is lengthy.

Candy Bar Cake
Food Network

1 12-ounce frozen pound cake
3 ounces semi-sweet chocolate, finely chopped
12 Tbsp unsalted butter, at room temperature
3-4 Tbsp milk
1 1lb box confectioners sugar
3/4 cup salted roasted peanuts
2 cups dulce de leche

10 ounces semi sweet chocolate, finely chopped
1 stick cold unsalted butter

Check out the recipe from the link above if you'd like to give this a try.  I promise it's worth it!

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