Seattle Nanaimo Bars

The Sunday Seattle Times posted a "you've gotta try this" dessert recipe a few years ago. It was named after an area island or town, I forget. But what I can never forget is how worth it this one is to make for something special. These are very rich so cut them very small.

BOTTOM LAYER
1/2 cup unsalted butter
5 TBSP Cocoa powder
1 3/4 cups Graham Cracker Crumbs
1/2 cup finely chopped almonds
1/4 cup sugar
1 egg, beaten
1 cup coconut flakes

Melt butter, sugar and cocoa together in top of double boiler over simmering water. Add the egg and stir constantly til thickened, about 2-3 minutes. Remove from heat. Stir in crumbs, coconut and almonds. Press firmly into ungreased 8 x 8 pan.

MIDDLE LAYER
1/2 cup unsalted butter at room temp
3 TBSP whipping cream
2 TBSP Vanilla custard powder (Like Jell-O)
2 cups powdered sugar

Cream butter, cream, custard and sugar. Beat til light and spread over bottom layer.

TOP LAYER
4 squares (1 oz each) semi-sweet chocolate
2 TBSP unsalted butter

Melt chocolate and butter over low heat. Cool. When cool but still liquid, spread over middle layer and chill in refrigerator about 15 minutes. Cut into bars before serving. Small bars. Like 1 x 1.

You can make this 3-4 days ahead of time. Keep covered in refrigerator if there are any left.

Spot loves chocolate and loves standing in hope at my feet while making this one.

10 Layer Chicken Parm

Apparently I haven't made my famous Chix Parmesan in 18 months. When I looked up the original recipe I decided to change it up a bit this time. Hence the "10 layer" title. It goes to show that chicken parm is a recipe to keep on the menu radar a bit more often.

INGREDIENTS
4 boneless skinless chicken breasts
2 eggs, whisked and placed in Ziplock bag
2 cups Panko placed in another Ziplock with Kosher salt and Ground pepper
Fresh basil leaves
1 can flavored diced tomatoes
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
1 cup Classico tomato sauce with basil
1 red onion, diced and sautéed
Up to 8 garlic cloves, minced and sautéed
3/4 cup fresh mushrooms, sliced and sautéed
1 - 2 sliced fresh Roma tomatoes
1/2 package Fettuccine pasta, cooked al dente  cooked with 1 TBSP kosher salt
Extra virgin olive oil
Unsalted butter
Oblong baking dish

DIRECTIONS
Get the Fettuccine cooking. When it's done, drain and dollop with 1 TBSP unsalted butter. Put a lid over the pot to keep it warm til the rest of the meal is ready.

Sauté the onions and garlic, adding the mushrooms. When done, drain over paper towels and set aside.

Dredge each breast in eggs, then Panko mixture. Pack the Panko to the chicken. Cook on medium heat with pre-warmed extra virgin olive oil til both sides of each piece is golden brown.

Preheat oven to 350. Layer in the following order and bake tented  with foil for 25 minutes. Uncover and continue baking another 10-15 minutes til cheeses have melted. Serve over Fettuccine.

10 LAYERS from bottom to top:
1.  Spread the diced tomatoes on the bottom of the baking dish
2.  Place the browned chicken breasts over the tomato base
3.  Sprinkle half the mozzarella over each breast
4.  Place several fresh basil leaves on top of each breast
5.  Sprinkle half the parmesan over each breast
6.  Pour the sautéed ingredients over all
7.  Add the Classico tomato sauce plus a generous pinch of kosher salt on top
8.  Add remaining mozzarella
9.  Top each breast with the Roma slices
10. Cover all with the rest of the parm

Beats the other recipe. Juicy and totally yum. 4 paws!