Family loves when I make this. Lava cake is served every dinner service on Carnival. Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.

Chipotle and Orange Chicken (Eating Well) 2 tablespoons orange-juice concentrate, thawed 1 tablespoon finely chopped chipotle peppers in adobo sauce, (see Note) 1 tablespoon balsamic vinegar 2 teaspoons unsulfured molasses 1 teaspoon Dijon mustard 1 pound boneless, skinless chicken breasts, trimmed Salt to taste 1 Preheat grill or broiler. 2 Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl. 3 Lightly oil the grill or broiler rack. Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer. Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Grilled Thai Chicken Breasts (Fine Cooking) The reviews on this recipe were all superb, and the recipe can be easily halved for your family. Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until youâÂÂre left with just the tender heart of the stalk. 1-1/2 cups chopped fresh cilantro (leaves and tender stems) 3/4 cup coconut milk 1/4 cup finely chopped lemongrass (from about 2 stalks) 12 fresh basil leaves 3 Thai bird chiles, 2 jalape�os, or 2 medium serranos, stemmed, seeded, and finely chopped 3 cloves garlic, minced 1-1/2 Tbs. kosher salt 2 tsp. packed light brown sugar 1-1/2 tsp. freshly ground black pepper 3/4 tsp. ground coriander 12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached) 2 limes, cut into wedges for serving Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and pur�e until smooth. Arrange the chicken breasts in a nonreactive baking dish or other vessel large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day. Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (cover a gas grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

Cock A Leekie Soup 1 (2 1/2 to 3 lb.) chicken, cut up 4 c. water 1/2 c. finely chopped carrots 1/2 c. finely chopped celery 1/4 c. finely chopped onion 2 sprigs parsley 2 tsp. salt 1/4 tsp. pepper 1 bay leaf 1 1/2 c. thinly sliced leeks 2 sm. potatoes (or more), pared & diced 1/2 c. quick cooking barley 2 c. light cream or 2% milk In Dutch oven cook chicken, water, carrots, celery, onion, parsley, salt, pepper and bay leaf. Simmer until tender. Discard parsley and bay leaf. Bone chicken and chop meat. Set meat side. Add leeks, potatoes and barley to soup. Bring to boiling, reduce heat and simmer 15 to 20 minutes. Blend in the chicken pieces and the cream. Canned chicken broth and canned chicken can be used as a short cut. Serves 8. Sue