Hot Fudge Sauce! A pantry special.....

If you have been hiding under a rock, you might not be aware that we are in wedding countdown. Our son is getting married to a wonderful lady on June 23, 2013 and if it was possible you would all be invited, but I don't control the guest list. They have decided that a small gathering of family and friends was their choice. Some people's kids! The special thing about this date is that it was the wedding anniversary of my parents, so this day holds special meaning to me.

Drawing courtesy of our granddaughter Olivia!

And then as time has a way of marching one, Father's day also took place, right smack in the middle of wedding countdown/planning/tasks. We were busy moving son and his belongings and then getting our own house in shape. We set up an office for both of us to use and a combination craft/sewing/ironing room for me. But since I share all my belongings, my dear husband is very welcome to use the ironing board or even the sewing machine for that matter....

But lets get back to the real reason for this post. Hot Fudge Sauce, yep that is correct. Homemade hot fudge sauce from ingredients you most likely have on hand. Let's make some now, shall we?

Hot Fudge Sauce
loosely adapted from: View from the Great Island
makes approximately 31/2 cups, plenty to enjoy and gift to family and friends!

1/2 c butter
1/4 c baking cocoa

1 1/2 c semi sweet chocolate chips

1 large can evaporated milk
2 c confectioners sugar

1 T vanilla

Melt butter and cocoa together over low heat, whisk until smooth.

Add chocolate chips, stir. Add milk and sugar, raise heat to medium.

Whisk constantly until mixture is smooth and comes to a simmer.

Lower heat, let simmer while stirring constantly for 5 minutes. Remove from heat, whisk in vanilla.

In the name of research, we tried this sauce over vanilla and then over chocolate and it is safe to say, delicious on both!

Serve warm over ice cream. Refrigerate leftovers.

To serve from the refrigerator:  Scoop some fudge sauce into the bottom a bowl, warm in the microwave for 10-20 seconds, add ice cream and enjoy! You won't be sorry........

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

Truffle Oil Infused Mustard Chicken with Apricots

The other day we were shopping to find planters and what-nots for the yard. During our search at Ross, we also found a can of Truffle Oil. It goes without saying that I had to give it a try. Even thought at the time, I did not have any idea what I might do with it.

Fast forward a couple of weeks, and finally while gallivanting through some blogs on my lunch break, what should I see but Truffle Infused Mustard featured in a recipe for sliders at October Farm. Jaz gave directions for making this delicious mustard.

The best part is that it is not hard and uses prepared mustard of your own choice preferrence. This recipe is a starting point, and the possibilities are endless, that is the wonderful thing about mustard.

Truffle Oil Infused Mustard
by the seat of my pants

1 c spicy brown mustard (not hot, you want a mild mustard for this recipe)
1 T dijon mustard
1 T yellow ball park mustard - don't leave this out.......
2 T Truffle Oil

Stir together. Trust me you will use this on each and every sandwich you make, and by the way pretzels are delicious dipped into this stuff!

But lets get on to the chicken, I have a hungry husband.....

Truffle Oil Infused Mustard Chicken with Apricots
by the seat of my pants

6 chicken thighs
2-3 T Truffle Oil Infused Mustard

flour for sprinkling, approximately 1/4 c cup
garlic salt
fresh ground pepper
2 t olive oil
2 t butter

1 16 oz apricot halves, drain and reserve 1/4 c syrup
1/2 c chicken stock

Spread 1 T mustard over the chicken thighs. Sprinkle with flour. Heat oil and butter in large skillet, when sizzling, swirl to combine and then add chicken, flour side down. Sprinkle with garlic salt and pepper, sprinkle with additional flour.

Saute on medium heat for 5-7 minutes or until golden brown.

Turn over, spread additional mustard over the golden brown chicken.

Brown other side, add apricots, reserved syrup and chicken stock. Cover and simmer 20-25 minutes. When cooked, increase heat and simmer off excess fluid to make a slightly thicken pan sauce.

Serve over rice with an assertive green vegetable on the side. We had a delicious head of broccoli rabe, this was perfect.

Serves 4-6

Enjoy!

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

this post shard with:
foodie friday @ rattlebridge farms