Cheesy Spinach Artichoke

From Delish.com

INGREDIENTS

8 oz. cream cheese, softened

1/2 c. finely chopped artichoke hearts

1/2 c. finely chopped spinach

1 c. shredded mozzarella, divided

1/2 c. freshly grated Parmesan

1 garlic clove, minced

1 tbsp. chopped parsley, plus more for garnish

1/2 tsp. crushed red pepper flakes, plus more for garnish

Kosher salt

Freshly ground black pepper

2 bagels, halved

DIRECTIONS

Preheat oven to 350° and line a medium cooking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke hearts, spinach, 2/3 cup mozzarella, Parmesan, garlic, parsley, and red pepper flakes. Season with salt and pepper and stir to combine.

Place bagels cut side up on baking sheet and spread each with spinach-and-artichoke mixture. Top with remaining mozzarella. Bake until bagels are warmed through and cheese is melty, 10 to 12 minutes. Broil if desired.

Garnish with more parsley and red pepper flakes, and serve.

Sweet and Sour Chicken

Different meat can be used for this recipe such as Cod fish, Pork shoulder, or Shrimp.
Prep Time 30 mins
Cook Time 45 mins - 1 hour
Serves 4


Ingredients:

• 1 cup all purpose flour
• 1 cup panko
• 1 large egg (optional)
• pinch salt
• dash ground black pepper
• 1 lb chicken breast
• vegetable oil
• large white onion; quartered
• garlic
• 2 tomatoes; quartered
• 2 red bell peppers; thinly sliced
• 2 zucchini; thinly sliced
• basil
• fresh or canned pineapple 
• 1/3 cup rice vinegar
• 4 tbsp brown sugar
• 1 tbsp ketchup
• 1 tsp soy sauce 
• 2 tsp cornstarch
• 2 tsp Red Wine vinegar (for fish or pork)

Directions:

1. Cut chicken breast into bite size chunks (about 1" or 2"). Dress it with salt and pepper. 
2. Prepare the vegetables by washing them under cold running water. Cut the bell peppers in horizontal bite sized slices (about 3"). Cut the onion and tomatoes in quarters. Cut the pineapple from the top and bottom. Then with a filet knife, peel off the spear.
3. In a small mixing bowl, mix the rice vinegar, brown sugar, ketchup, soy sauce and cornstarch together until combined. Set aside.
4. In a large bowl, mix the flour and panko. Fold in the boiled chicken until fully covered
   **You have the option to dip the raw chicken in the egg and fold it into the dry flour mix. Be aware that even though the flour will cook once you fry them in oil, the chicken will take 10 to 15 minutes to cook completely. 
5. In a large pot, add 4 cups of water to boil in high heat. Once the water starts boiling, add the chicken and simmer for 10 minutes.
6. Meanwhile, in a large pan, or if you have a deep fryer, heat the vegetable oil in medium-high heat. Cook chicken for 2 - 3 minutes or until flour turns golden brown. Set aside for oil to drain.
7. In a wok, add 1 tsp vegetable oil under medium heat. After 10 minutes, add garlic and onion. Add chicken, vegetables, pineapple, sweet and sour sauce. Simmer for 5 minutes or until vegetables are tender (10 - 15 minutes). Serve with rice.

Fudgy Chocolate Cake

From Great American Recipes
Prep Time 35 mins
Bake Time 20 - 25 mins
Serves 8
Calories 745

For a super light cake, be sure to beat the cake mixture thoroughly to introduce plenty of air into it. Thereby encouraging the cake to rise.

Ingredients

• 6 oz white chocolate, for garnish
• 1 cup unsalted butter
• 1 cup 3 tbsp granulated sugar
• 1 1/2 cups all purpose flour
• 1/2 cup 3 tbsp unsweetened cocoa powder
• 1tbsp baking powder
• 1 tsp salt
• 4 large eggs
• 1/2 pint heavy cream
• 10 1/2 oz semi-sweet chocolate

Directions

1. Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350℉.
2. Grease the base of two 8" round cake pans; lined with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans.
3. Bake cakes until a toothpick in centers comes out clean, 20 - 25 minutes. Leave cakes in pans to cool for 1 minute. Turn over onto a wire rack. Peel off lining paper; let cool
4. Meanwhile, heat heavy cream just to a boil. break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes. Whisk until thickened to a spreadable consistency.
5. Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish