German Chocolate Pecan Pie

So, here is my go to pie for Thanksgiving -- German Chocolate Pecan Pie.  HEAVENLY!!!  Pecan pie is so good by itself but the addition of chocolate and coconut really steps it up a notch or five. It is a Rachael Ray recipe that I have changed slightly.  The original recipe calls for 3/4 cup of chocolate chips and (I can't believe I'm writing this) it's a little too chocolatey.  I know, it's hard to believe that I think something could have too much chocolate but it's true.  I also usually just use 2 cups of pecans because that's the size bag I find in my grocery stores.  It makes the perfect amount of filling for the pie so I really don't think it's missing anything by having half a cup less of pecans.  This is a really easy recipe - my four year old helps with the filling.  I usually cheat and buy a pre-made shell so the whole thing takes about 45 minutes.  I do pre-bake the shell for about 10-12 minutes before filling it.  So, that's it - the recipe to the most amazing delicious pie ever.

Pre-made pie shell
5 tablespoons unsalted butter
1/2 teaspoon salt
2 large eggs
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 cups pecan pieces
3/4 cup sweetened flake coconut
1/2 cup semisweet chocolate chips

Preheat oven to 375 degrees and bake for pie shell 10- 12 minutes. In a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the  butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut. Put the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes. Let the pie cool completely before slicing.

Happy Thanksgiving everyone!

Apple pecan stuffed Cornish hens with roasted cauliflower and couscous

Last night I made frozen pizza for dinner so out of guilt, I had to make a nice dinner tonight.  I decided on Cornish game hens with roasted cauliflower (purple because it's my daughters favorite color), couscous and salad.  For the stuffing, I diced a leek and two stalks of celery and sauteed it in olive oil for about 5 minutes.  Next, I added a diced Granny Smith apple, 1/4 teaspoon fennel seed, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.  I let that cook a couple more minutes and and then added a tablespoon of apple cider vinegar and a tablespoon of chopped pecans and removed it from the heat.







Next, I got the butter ready - a tablespoon of softened butter mixed with 2 tablespoons of chopped dried cherries, mixed together to form a paste.

My sous chef (taking notes on her 'recipes')

Then came the fun part - letting my daughter stuff the hens!


She stuffed the two hens and we had a bit of leftover stuffing (I used the leftover stuffing in the couscous, yummy). I rubbed the cherry butter under the skin of the breasts and on the outside of the hens and put them in a 400 degree oven and let them cook about an hour (until they were 165 degrees). I let them rest for 5 minutes and then served them up.

While the hens were roasting, I tossed the purple cauliflower with salt, pepper and garlic powder and drizzled them with olive oil.  I threw them in the oven and let them cook the last 20 minutes.  I also made the couscous and added the leftover apple pecan stuffing to it.  Really great meal!